Pasta alla Genovese: Difference between revisions
From Sam J Wiki
Jump to navigationJump to search
| Line 9: | Line 9: | ||
* 60ml single cream | * 60ml single cream | ||
* Half a breast of pre-cooked chicken (optional) | * Half a breast of pre-cooked chicken (optional) | ||
* | * 120ml water | ||
* 100ml Pesto all Genovese (shop bought) | * 100ml Pesto all Genovese (shop bought) | ||
* 200g stringy pasta, recommend tagliatelle or linguine | * 200g stringy pasta, recommend tagliatelle or linguine | ||
Revision as of 10:25, 16 May 2021
Other recipes Originally got from the Ask Italian Cookbook and modified for 2 people.
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
- Thinly slice potatoes and fry in olive oil until becoming golden
- If using dried pasta, put the pasta on to cook.
- Add cream and pesto
- Add beans to cook for 5 minutes
- If using precook chicken, add now.
- Add 125ml from pasta pot
- Drain pasta and serve
