Spaghetti alla Genovese

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Spaghetti alla Genovese

 

 

10 small kipfler potatoes, peeled

125 g (4 1/2 oz) thin French beans (see Note), topped, tailed

350 g (12 1/3 oz) GF spaghetti

4 tbsp (1/4 cup + 4 tsp) vegan pesto (see Files for recipes)

sea salt

baby basil leaves, to serve

grated vegan parmesan, to serve

 

 

1. Cut potatoes into 1.5 cm (5/8 " ) slices and place in boiling salted

water (alternatively steam) for 5 minutes until just tender. Add beans

to potatoes for the last minute of cooking. Cool and refresh beans in

cold water. Set aside with the potatoes.

 

2. Cook pasta in a large saucepan of boiling salted water following

packet directions or until al dente.

 

3. Meanwhile, place beans, potatoes and pesto in a large bowl. Season

well with sea salt and freshly ground black pepper. Drain pasta

(reserving about 1/2 cup of the cooking water). Add pasta and reserved

water to potato mixture and use tongs to toss together; the water will

mix with the starch in the potatoes and with the pesto to form a light

sauce.

 

4. Serve in bowls garnished with basil and vegan parmesan.

 

 

 

NOTE: If thin beans are unavailable, put beans through a 'beaner' to

shred really finely.

 

 

 

Serves 4.