This vibrant, plant-based pasta isn't just delicious – it's easy, too. You'll boil pasta in the same water as the potatoes to save washing up, and make a basil pesto at the same time.
Prep Time
20 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the Knorr vegetable stock cube[s] to a large pot filled with boiled water and bring to a boil over a high heat
Slice the waxy potatoes into 1-2 cm thick discs
2
Add the potato discs to the pot and cook for an initial 4 min
3
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
4
Add the tortiglioni to the potatoes and cook for a further 8 min
5
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 basilpesto
6
Add the 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 greenbeans, tortiglioni and potatoes
Return everything to the pot
7
Add the basilpesto to the pot and give everything a good mix up – this is your pasta alla genovese
8
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