Photo: Eaters Collective
Pasta alla Genovese
12 ingredients
30 min + 30 min
Serves 4
openrecipes
An authentic Italian recipe for pasta and pesto - with plenty of basil, pine nuts and pecorino.
Estimated Nutrition (whole recipe, rough)
862
Calories
28g
Protein
42g
Fat
98g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g-450g/14oz-16oz dried trofie (small pasta 'quills') or your choice of dried pasta, such as spaghetti
- large pinch salt
- 1-2 medium potatoes
- 2-3 carrots
- 110g/4oz green beans
- 75g/2½oz fresh basil
- 60g/2oz pine nuts
- 60g/2oz parmesan or pecorino
- 2-3 garlic
- 100-125ml/3½ -4½ fl oz olive oil
- extra freshly grated parmesan or pecorino
- sprig fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes