Pasta alla Genovese

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

1. Put yolks, lemon juice and seasoning in blender.
2. Melt butter in microwave - that much butter should do in 60seconds on medium.
3. 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.

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