Pasta Alla Genovese | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• First dice your potatoes in roughly 1.5cm cubes, place in a pan of boiling salted water and boil until cooked through. Depending on pot and size, this should take 5-10mins.
• The potatoes should be done now, so drain and set aside.
• Place your pasta in a large pan of salted boiling water, cook per packet instruction but deduct a minute or two to ensure an al dente result. You can pluck a bit out to test.
• 4 minutes before the end of the pasta cooking time add your French beans.
• Once your pasta and beans are cooked, drain but reserve a good few tbs of the cooking liquid in the pan.
• Add in your potatoes and pesto sauce, stir until combined and serve.
• You can top with extra nutritional yeast, vegan parmesan or fresh basil leaves.