In what seems like forever ago, I had a few brilliant weeks exploring Italy. Oh, take me back!
While chilling on the sunny coast of Cinque Terre I enjoyed a fabulous pasta genovese – a simple dish with short pasta, pesto, potato and green beans.
While it may seem a bit double-carby to have pasta and taters in the same dish (no regrets), it was legit one of the tastiest pasta meals I had ever eaten.
Enter asparagus. I’m a big fan of supporting local farmers so I don’t go for imported spears. When spring hits and they come into their very short season, it’s time to binge. And these greens were the perfect addition to add to my homemade genovese.
To make a chunky pesto (homemade tastes WAY better than store bought), simply whiz up 1 bunch fresh basil, 1 clove garlic, 200g toasted pine nuts, 1/4 cup nutritional yeast, a little salt and pepper and a good drizzle of olive oil.
Tip: If a basil pesto is not your bag, try one of these alternative pesto recipes. I went for wholemeal penne – use a short gluten-free pasta if you prefer.
- 700ml water
- 6 baby potatoes
- 1 cup wholemeal penne
- 1 bunch asparagus
- Chunky basil pesto
- Cut the potatoes into 1cm pieces. Snap the woody ends off the asparagus spears and cut into 3cm pieces.
- Add water to the bowl and insert the steam basket. Spread out the potatoes evenly and set the P1 steam program for 15 minutes.
- With 5 minutes remaining, pause the program and add the pasta to the water. Lay the asparagus on top of the potato and restart the program.
- When the program finishes, drain the water and add the potatoes and asparagus to the bowl.
- Spoon in the chunky pesto and mix with a spatula to coat the pasta and potatoes.
- Divide into two serving bowls and serve immediately.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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