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
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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.
Ingredients contain
1 garlic clove
garlic
20g basil
basil (100%)
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
300g waxy potatoes
potato
150g tortiglioni pasta
high protein durum wheat semolina (gluten), water
1 bag of pine nuts
pine kernels (100%). May contain peanut, sesame & nuts
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 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
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 halvedgreen 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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