Monday, May 27, 2013

Recipe: Farfalle Genovese

A lot of people think that putting two starches together on a plate is a little weird. I suppose I do too in some cases- like when you see people have curry with rice AND chips- straaange! This is a classic traditional Italian recipe. It is called "Genovese", because pesto was originally invented in the italian town of Genoa. I often make my own home made pesto for this dish, but this time (because of me being good on my diet) i made this with Sainsburys Own "Light" pesto- and it was really nice actually- couldn't tell it was lowcal really! A traditional pesto is made with gurt loads of fresh basil, good olive oil, pine nuts, parmesan and garlic- if you fancy making your own. What's great about this too, as a student is that it is a one pot dish! Less washing up for Mel!

Farfalle Genovese (serves 1)

90g farfalle
125 small new potatoes, halved
80g French beans
50g green pesto (homemade or shop bought)
Salt and pepper to taste
Parmesan and fresh basil for garnish (optional)

1. Cook the farfalle according to the packet instructions. 10 minutes before the farfalle is cooked, add the potatoes. 5 minutes before the end of cooking time add the green beans.
2. Drain, return to the pan, mix with the pesto, season to taste and serve- with parmesan and fresh basil for garnish if desired.

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