Pasta alla Genovese: Difference between revisions

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[[Recipes | Other recipes]]
[[Recipes | Other recipes]] | [[Recipes#Pasta. | Pasta recipes]]
Originally got from the Ask Italian Cookbook and modified for 2 people.
 
Originally got from the Ask Italian Cookbook and modified for 2 people.  One of our firm favourites.


= Pasta alla Genovese =
= Pasta alla Genovese =
== Ingredients ==
== Ingredients ==
* 30ml Extra Virgin Olive Oil
* 30ml Extra Virgin Olive Oil.
* 100g green beans
* 100g green beans.
* 200g new potates, e.g. Charlottes
* 200g new potates, e.g. Charlottes.
* 60ml single cream
* 60ml single cream.
* 125ml water
* Half a breast of pre-cooked chicken (optional).
* 100ml Pesto all Genovese (shop bought)
* 120ml water.
* 200g stringy pasta, recommend tagliatelle or linguine
* 100ml Pesto all Genovese (shop bought).
* 2 sprigs fresh basil (optional)
* 200g stringy pasta, recommend tagliatelle or linguine.
* 2 sprigs fresh basil (optional).


== Directions ==
== Directions ==
# Put yolks, lemon juice and seasoning in blender.
# Thinly slice potatoes and fry in olive oil until becoming golden.
# Melt butter in microwave - that much butter should do in 60seconds on medium.
# If using dried pasta, put the pasta on to cook.
# Blend the egg mixture on high for 10 seconds or so then add the butter slowly.
# Add cream and pesto.
 
# Add beans to cook for 5 minutes.
The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.
# If using precook chicken, add now.
 
# Add 120ml from pasta pot.
(If keen to save washing up, use a hand blender.)
# Drain pasta and serve.
 
Serve as soon as it is ready.


[[Recipes | Other recipes]]
[[Recipes | Other recipes]] | [[Recipes#Pasta. | Pasta recipes]]

Latest revision as of 08:07, 5 July 2025

Other recipes | Pasta recipes

Originally got from the Ask Italian Cookbook and modified for 2 people. One of our firm favourites.

Pasta alla Genovese

Ingredients

  • 30ml Extra Virgin Olive Oil.
  • 100g green beans.
  • 200g new potates, e.g. Charlottes.
  • 60ml single cream.
  • Half a breast of pre-cooked chicken (optional).
  • 120ml water.
  • 100ml Pesto all Genovese (shop bought).
  • 200g stringy pasta, recommend tagliatelle or linguine.
  • 2 sprigs fresh basil (optional).

Directions

  1. Thinly slice potatoes and fry in olive oil until becoming golden.
  2. If using dried pasta, put the pasta on to cook.
  3. Add cream and pesto.
  4. Add beans to cook for 5 minutes.
  5. If using precook chicken, add now.
  6. Add 120ml from pasta pot.
  7. Drain pasta and serve.

Other recipes | Pasta recipes

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