Pesto Pasta with Potato, Spinach & Green Beans Pasta alla Genovese
- Prep time: 20 minutes
- Calories: 547
- 180 g of Spaghetti #5
- 1 of Royal Blue Potatoes
- 130 g of Green Beans
- 1⁄3 Cup of Pesto
- 20 g of Parmesan (Finely Grated)
- 2 Tbsp of Pine Nuts
- 1 75g Pack of Baby Spinach
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.
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. Cook for 3 minutes and 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.
Add Spinach to Pesto:Meanwhile, place pesto, a large handful (or 2, your call) of spinach in the bowl of a food processor with 1-2 Tbsp olive oil. Blend until smooth and season to taste with salt and pepper.
You Plate It:Add pesto to the drained pasta, potatoes and beans with enough cooking water to create a sauce that coats the pasta well. Divide into bowls and serve immediately garnished with remaining parmesan. Enjoy!