Main, Pasta

Pasta Alla Genovese

Such a bright vibrant green from homemade pesto, it tastes so fresh. This could serve more for a lighter meal. Also, do make the full amount of pesto as if you don't use it all, it will keep well in an airtight container in the fridge for a good few days.




4tbs pine nuts or cashew/walnuts

200g Fresh Basil

Juice of 1-1/2 lemons

3 fat garlic cloves

¼ cup nutritional yeast

4tbs extra virgin olive oil

3tbs water

1 heaped tsp salt

Good grinding of black pepper

Extra ¼ cup toasted pine nuts


500g potatoes

500g linguine (may substitute for any shape or gluten free)

300g fine French green beans


  1. 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.
  2. Whilst the potatoes are cooking make your pesto sauce. Place all the ingredients for the pesto except the extra pine nuts into a food processor or blender. Blitz and until a course sauce has formed. You may require a little extra water to help it come together. Taste for seasoning and adjust with either salt and or extra lemon juice.
  3. Remove from the blender and stir through your toasted pine nuts. To toast pine nut just add them to a dry frying pan on a medium heat and keep turning until lightly golden. Watch carefully as they can burn quick.
  4. The potatoes should be done now, so drain and set aside.
  5. 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.
  6. 4 minutes before the end of the pasta cooking time add your French beans.
  7. Once your pasta and beans are cooked, drain but reserve a good few tbs of the cooking liquid in the pan.
  8. Add in your potatoes and pesto sauce, stir until combined and serve.
  9. You can top with extra nutritional yeast, vegan parmesan or fresh basil leaves.

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