Name: Genoese-Style Penne
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) penne; 2 cups (500 ml) green beans, halved diagonally; 2 cups (500 ml) baby potatoes, boiled and quartered; 2 tablespoons (30 ml) olive oil; 1 clove garlic, finely chopped; 1/4 cup (60 ml) pesto; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; Salt and pepper

Ingredients

- 3/4 lb (375 g) penne
- 2 cups (500 ml) green beans, halved diagonally
- 2 cups (500 ml) baby potatoes, boiled and quartered
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, finely chopped  
- 1/4 cup (60 ml) pesto
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- Salt and pepper

Preparation

- In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside. Keep 250 ml (1 cup) of the cooking water.
- In a small saucepan of salted boiling water, blanch the beans for 3 to 4 minutes or until tender. Place in ice water to set their colour. Drain and set aside.
- In a large non-stick skillet, brown the potatoes in the oil. Season with salt and pepper. Add the garlic, beans, and cook for 2 minutes. Add the pasta, pesto and reserved cooking water. Toss to combine and cook until the cooking water has been absorbed. Adjust the seasoning. Serve and sprinkle with Parmesan.

Genoese-Style Penne

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Ingredients

Preparation

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