Wednesday, 11 June 2014

Spaghetti A La Genovese

The dish is traditionally made using linguine pasta, tossed in pesto sauce, boiled and sliced potatoes and beans to finish.
In the dish, the pesto sauce is not cooked over the flame, but when the hot pasta is put over the sauce directly, it gets cooked a little bit which keeps the taste of the fresh basil intact.



Ingredients - 
Pesto Sauce - 35-40 gms
Spaghetti or Linguine - 130 gms
Boiled Potatoes - 20 gms 
Beans - 20 gms
Salt - to taste
Parmesan Cheese - 50-60 gms
Extra Virgin Olive Oil - to drizzle on top.

Method - 
1. In a bowl, take the pesto sauce, the boiled beans, and sliced boiled potatoes and season it with salt.
2. Boil the water and season it properly with salt, and add in the pasta.
3. Cook the pasta till Al Dente.
4. Once done, strain it and add it to the pesto bowl and mix well, making sure that the pasta is all coated with the sauce.
5. Sprinkle grated parmesan cheese and drizzle olive oil.

Note - 
1. Parmesan cheese can be replaced with normal processed cheese.
2. The beans and the potatoes can be avoided.



2 comments:

  1. It looks great! I'll looks for some of those ingredients. They are pretty rare in this place.

    ReplyDelete
  2. For me, this is a completely new recipe that I have not seen in books before and did not try, but judging by the ingredients it should be tasty.

    ReplyDelete

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