Taliatelle genovese

This is one of the all-time classics from Genoa in Italy. You can use shop-bought pesto if you’re pushed for time, but it’s really worth using the pesto recipe on the site

serves 6

Ingredients

• 1 x pesto recipe (see Classic basil pesto)
• sea salt and freshly ground black pepper
• 200g Maris Piper or Desirée potatoes
• 400g dried tagliatelle
• 1 handful of fine green beans
• 35g Parmesan cheese

To prepare and cook your tagliatelle genovese

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• First of all, make your pesto
• Peel the potatoes
• Slice the potatoes 1cm thick 

To prepare and cook your tagliatelle genovese

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• Add the potatoes to a large pan of boiling salted water – the idea is to cook the pasta in this pan as well, so make sure it is big enough
• Bring back to the boil, parboil for 6 minutes until the potatoes are becoming tender but still holding their shape
• Add the pasta to the same water to cook according to packet instructions 

To prepare and cook your tagliatelle genovese

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• Top the beans
• Add the beans to the pan 4 minutes before the pasta is done. Do not worry about the potatoes breaking up, as very often when you are served this in Genoa, the beans are a little overcooked and sometimes the potatoes have broken up into small pieces but the flavour remains sublime and it adds to the whole character of the dish
• Once the potatoes, pasta and beans are cooked, scoop out and reserve a mugful of the cooking water

To serve your tagliatelle genovese

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• Drain everything in a colander
• Transfer the potatoes, pasta and beans to a large bowl with the pesto
• Toss together to coating the pasta

To serve your tagliatelle genovese

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• Add a bit of the cooking water to give you a loose light sauce
• Have a taste then season with salt and pepper if needed
• Serve straight away, with a fine grating of Parmesan cheese and a fresh green salad on the side