Linguine Genovese

Healthy, refreshing recipe from Genoa, Italy.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 8 min Cook: 15 min

Ingredients

Linguine 200g
Pine nuts 1 tbsp
Olive oil 3-4 tbsp
Basil leaves 30g
Garlic 1 clove
Parmigiano reggiano 20g
Potato 150g
Green beans 20

Method

1
Here are the ingredients. The Parmigiano reggiano is a standard 20g but you can adjust as you like.
2
Peel the potato and dice 1cm square. Chop the green beans into thirds.
3
Add 1% salt for the amount of water. When boiled, add the pasta, potato and green beans and boil for 10 minutes.
4
Roast the pine nuts in advance and blend with the basil, garlic and olive oil. Add a pinch of salt and blend again.
5
Put Step 4 into a bowl and add 15g grated Parmigiano reggiano and mix well. Season to taste.
6
When Step 3 is cooked, drain and add to the bowl in Step 5.
7
Use tongs to thoroughly mix and incorporate all the ingredients. Add some pasta water if it seems too heavy.
8
Transfer to a serving dish and create a mound. Sprinkle with more grated Parmigiano reggiano and 2-3 basil leaves before serving.

Tips & Note

●Basil changes colour quickly when warm, so keep all the equipment cold as much as possible.
●You need to add the pasta to the other ingredients in a bowl, not a frying pan, otherwise the basil will not look fresh and green.
●You can drizzle with olive oil at the end, if you like.

Linguine Genovese

Healthy, refreshing recipe from Genoa, Italy.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 8 min

Cook: 15 min

Ingredients

Linguine 200g
Pine nuts 1 tbsp
Olive oil 3-4 tbsp
Basil leaves 30g
Garlic 1 clove
Parmigiano reggiano 20g
Potato 150g
Green beans 20

Linguine Genovese

Recipe ID :978 Posted on 11 AUG 2015

Serves 2

Prep 8min
Cook 15min
views 1,068
printed 70

saved 2

Healthy, refreshing recipe from Genoa, Italy.

Share

Ingredients

Method

Prep
8min
Cook
15min
1
Here are the ingredients. The Parmigiano reggiano is a standard 20g but you can adjust as you like.
2
Peel the potato and dice 1cm square. Chop the green beans into thirds.
3
Add 1% salt for the amount of water. When boiled, add the pasta, potato and green beans and boil for 10 minutes.
4
Roast the pine nuts in advance and blend with the basil, garlic and olive oil. Add a pinch of salt and blend again.
5
Put Step 4 into a bowl and add 15g grated Parmigiano reggiano and mix well. Season to taste.
6
When Step 3 is cooked, drain and add to the bowl in Step 5.
7
Use tongs to thoroughly mix and incorporate all the ingredients. Add some pasta water if it seems too heavy.
8
Transfer to a serving dish and create a mound. Sprinkle with more grated Parmigiano reggiano and 2-3 basil leaves before serving.

Tips & Note

●Basil changes colour quickly when warm, so keep all the equipment cold as much as possible.
●You need to add the pasta to the other ingredients in a bowl, not a frying pan, otherwise the basil will not look fresh and green.
●You can drizzle with olive oil at the end, if you like.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Use the recipe for Peri Peri cucumber, and it works well with cabbage.
Pointed cabbage, ▽Sesame oil, ▽Chicken stock powder, ▽Chinese chilli bean paste
HOME
The protein of the egg white combined with salt makes a firm meringue.
Egg, Salt, Vegetable oil
HOME
This recipe uses a sauce of chicken stock blended with prawns with heads - it's so tasty!
Frozen prawns with heads, Frozen prawns, Chicken stock cube, Hot water, Pancetta, Onion, Yellow pepper, Broccoli, Carrot, Paprika powder, Turmeric, Short grain rice
HOME
To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!
Prawns with heads (frozen), Pancetta, Garlic, Cherry tomatoes, Olive oil, Salt (for the pasta water), Fresh parsley, Linguine
HOME
Season tinned cod roe with rice oil and soup stock and make it nice and spicy!
Cooked rice, Tinned cod roe, Chilli oil, Mayonnaise, Dashi stock granules, Sesame oil, Soy sauce, Spring onion, Nori sheet
HOME
It sounds like you're cheating by using a stock cube but it's actually far more delicious than I expected! There are many noodle bars serving worse-tasting ramen than this...try it, I'm sure you'll love it!
Fish stock cube, Hot water, Butter, Egg noodles (fine), Miso (red or mixed), Granulated sugar
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

A creamy sauce and fresh tomatoes really make this dish.
Courgettes (medium), Onion, Garlic, Bacon or pancetta, Tomato, Olive oil, Capers, Single cream, Fresh pasta, Parmigiano reggiano, Black pepper, Sea salt
Rose Wine
PRO
Super simple but quite trendy.
Mozzarella cheese, Bonito flakes, Soy sauce, Chives, Extra virgin olive oil, Wasabi
Mizue
PRO
Add as a side dish to you main meal or as a snack with beer.
Fine green beans, Salt (for boiling), Olive oil, Rock salt
ryukomama
HOME
This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!
Udon noodles, Pancetta or bacon, Onion (medium), Pepper, Olive oil, Eggs, Egg yolk, Pecorino romano
KitchenCIB
HOME
A well known tomato pasta recipe from the Rome region eaten at local restaurants, it doesn't use garlic.
Spaghetti, Salt for boiling, Butter, Olive oil, Pancetta, Onion, Dried chilli, Tinned tomatoes, Parmigiano reggiano
Tobuchan
HOME
A delicious pasta with lots of lovely flavours. It's good for vegetarians (there's milk in this recipe, so maybe not for vegans).
Spaghetti, Pine nuts, Aubergine (large), Sundried tomatoes, Olives, Pesto, White wine, Olive oil, Salt & pepper
KT
HOME

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari