Pasta alla Genovese



  • 1 garlic clove
  • 1 tbsp of pine nuts
  • 40g of basil
  • salt
  • 1 tbsp of Parmesan, finely grated (plus extra to serve)
  • 3 tbsp of pecorino, finely grated (plus extra to serve)
  • 4 tbsp of extra virgin olive oil
  • 1 large potato
  • 100g of green beans, cut into thirds
  • 400g of linguine, or trenette pasta


1-Begin by making the pesto. Using either a pestle and mortar or blender, grind the garlic, pine nuts and salt to a fine paste. Add the basil and oil then transfer to a bowl and stir in the grated Parmesan and Pecorino. If not using immediately, cover the pesto with extra oil to prevent it discolouring (due to oxidation)

2-Cook the pasta al dente, following the instructions on the pack

3-Peel and cut the potato into 2cm cubes. Cook until tender in salted boiling water

4-4 minutes before the pasta is ready, add the green beans to the pan


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