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Prep Time
20 min
Cuisine
Italian
For this flavourful Ligurian-inspired dish, you'll cook the pasta and potatoes in one pot to save washing up, and gently coat them in a homemade basil pesto to serve.
Prep Time
20 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 690 kJ 164 kcal |
2386 kJ 566 kcal |
Fat of which saturates |
4.2 g 0.6 g |
14.6 g 2.1 g |
Carbohydrate of which sugars |
25.3 g 2.6 g |
87.5 g 9 g |
Fibre | 2.5 g | 8.5 g |
Protein | 5.8 g | 20.1 g |
Salt | 0.4 g | 1.39 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Add the veg stock mix to a large pot of boiled water and bring to a boil over a high heat
Slice the waxy potatoes into 1-2 cm thick discs
Add the potato discs to the pot and cook for an initial 4 min
While the potatoes are cooking, chop the basil roughly, including the stems (save some leaves for garnish!)
Peel and chop the garlic roughly
Chop the green beans in half
Add the tortiglioni to the potatoes and cook for a further 8 min
Whilst everything is cooking, add the chopped basil and garlic (don't like raw garlic? Go easy!) to a food processor
Add the cashew nuts, half of the pine nuts (save some for garnish!), 70ml [140ml] olive oil, 1/2 tsp [1 tsp] salt and a very generous grind of black pepper
Blitz until very smooth – this is your basil pesto
Add the halved green beans to the potatoes and tortiglioni and cook for a further 5 min or until the potatoes, beans and tortiglioni are cooked
Once cooked, drain the green beans, tortiglioni and potatoes
Return everything to the pot
Add the basil pesto to the pot and give everything a good mix up – this is your pasta alla genovese
Serve the pasta alla genovese in bowls and garnish with the reserved basil leaves and pine nuts
Drizzle with some olive oil and season with a grind of black pepper
Enjoy!