Pesto Pasta with Potato, Spinach & Green Beans Pasta alla Genovese
This is a family favourite of ours! Based on the classic Ligurian Pasta alla Genovese, the pesto is the perfect vessel to hide some extra leafy greens, like spinach, full of iron, folate and vitamin C. Add some good fats from pine nuts and calcium from delicious parmesan, and you are on to a winner! The kids won't suspect a thing and will be sure to want more. Sometimes it's the small wins that count.
Ingredients
- 180 g of Spaghetti #5
- 1 of Royal Blue Potatoes
- 130 g of Green Beans
- 1 Small Bunch of Basil
- 50 g of Parmesan (Finely Grated)
- 1 of Garlic Clove
- 1⁄8 Cup of Pine Nuts
- 1 75g Pack of Baby Spinach
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Get startedStep-by-step instructions
Prepare Ingredients:
Bring a large pot of salted water to the boil. Peel the potatoes and cut into small 2cm chunks. Trim green beans and slice in half. Pick basil leaves and roughly chop (discarding stems). Peel garlic, leaving clove whole.
Toast Pine Nuts:
In a small frypan over low-medium heat, dry toast the pine nuts gently until light golden, about 2 minutes
Cook Potatoes, Pasta and Beans:
Add potatoes to pot of boiling water cooking for 3 minutes and then add the pasta. Cook pasta and potatoes for 6-8 minutes until pasta is al dente and potatoes are tender (see tip). Add green beans with 2 minutes to go on pasta cooking time. Reserve about 1⁄2 cup cooking liquid, drain the pasta, potatoes and green beans and return to the pot.
Make Pesto:
Meanwhile, make the pesto. Place basil, pine nuts, garlic, a large handful of spinach and 3⁄4 of the parmesan in the bowl of a food processor with a 3 Tbsp olive oil. Blend until smooth and season to taste with salt and pepper.
You Plate It:
Add pesto to the pasta, potatoes and beans and enough cooking water to give a sauce that coats the pasta well. Divide into bowls and serve immediately garnished with remaining parmesan. Enjoy!
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