Spaghetti alla Genovese

Preparation info

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Spaghetti simply dressed with pesto is delicious enough, but in this refreshingly different variation on the theme the pasta is balanced with sliced new potatoes and extra fine French beans. These slightly surprising additions give a depth and difference to the dish that is quite remarkable and out of all proportion to the simplicity of the ingredients.

Ready-made pesto, sold in small jars, is universally disgusting in our experience and the real thing is very easy to make as described. Do not be tempted to use more than about one tablespoon per person: it has a very strong flavour and the pasta is just as important as the sauce.

Ingredients

    Method