Difference between revisions of "Pasta alla Genovese"
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= Pasta alla Genovese = | = Pasta alla Genovese = | ||
== Ingredients == | == Ingredients == | ||
| − | * | + | * 30ml Extra Virgin Olive Oil |
| − | * | + | * 100g green beans |
| − | * | + | * 200g new potates, e.g. Charlottes |
| − | * | + | * 60ml single cream |
| − | * | + | * 125ml water |
| + | * 100ml Pesto all Genovese (shop bought) | ||
| + | * 200g stringy pasta, recommend tagliatelle or linguine | ||
| + | * 2 sprigs fresh basil (optional) | ||
== Directions == | == Directions == | ||
Revision as of 10:21, 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
- 125ml water
- 100ml Pesto all Genovese (shop bought)
- 200g stringy pasta, recommend tagliatelle or linguine
- 2 sprigs fresh basil (optional)
Directions
- Put yolks, lemon juice and seasoning in blender.
- Melt butter in microwave - that much butter should do in 60seconds on medium.
- Blend the egg mixture on high for 10 seconds or so then add the butter slowly.
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 keen to save washing up, use a hand blender.)
Serve as soon as it is ready.
