Spaghetti Genovese

By Ellie

6 Person

30 Minutes

333 Calories

Traditionally, this Italian pasta recipe combines pasta and pesto with potatoes and green beans. In our recipe for Spaghetti Genovese we give pesto a nutritional boost by adding spinach and toss it all together with fiber-rich whole-wheat pasta for a warm, comforting weeknight meal. Serve with escarole and radicchio salad.

Ingredients

½ tsp. salt
1 tsp. freshly ground pepper
½ cup prepared pesto
1 pound green beans, trimmed and cut into 1-inch pieces
1 cup thinly sliced new or baby potatoes (about 4 ounces)
8 oz. whole-wheat spaghetti
2 cups packed baby spinach

Method

01

Bring a large pot of water to a boil over medium-high heat. Add spinach and cook just until wilted, about 45 seconds. Use a slotted spoon or fine sieve to transfer the spinach to a blender. Return the water to a boil and add spaghetti and potatoes. Cook, stirring once or twice, until almost tender, 6 to 7 minutes. Add green beans and cook until tender, 3 to 4 minutes more.
02

When the spaghetti and vegetables are almost done, carefully scoop out 1 cup of the cooking liquid from the pot. Pour ½ cup of the liquid into the blender and add pesto, pepper and salt. Blend until smooth, stopping to scrape down the sides as necessary.
03

Drain the spaghetti and vegetables and return to the pot; stir in the pesto mixture. Cook over medium heat, stirring gently, until the sauce is thickened and the pasta is hot, 1 to 2 minutes. Add more of the cooking liquid, as desired, for a thinner sauce.

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Spaghetti Genovese

4.6

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 333 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

½ tsp. salt

1 tsp. freshly ground pepper

½ cup prepared pesto

1 pound green beans, trimmed and cut into 1-inch pieces

1 cup thinly sliced new or baby potatoes (about 4 ounces)

8 oz. whole-wheat spaghetti

2 cups packed baby spinach

03 Method

Step 1

Bring a large pot of water to a boil over medium-high heat. Add spinach and cook just until wilted, about 45 seconds. Use a slotted spoon or fine sieve to transfer the spinach to a blender. Return the water to a boil and add spaghetti and potatoes. Cook, stirring once or twice, until almost tender, 6 to 7 minutes. Add green beans and cook until tender, 3 to 4 minutes more.

Step 2

When the spaghetti and vegetables are almost done, carefully scoop out 1 cup of the cooking liquid from the pot. Pour ½ cup of the liquid into the blender and add pesto, pepper and salt. Blend until smooth, stopping to scrape down the sides as necessary.

Step 3

Drain the spaghetti and vegetables and return to the pot; stir in the pesto mixture. Cook over medium heat, stirring gently, until the sauce is thickened and the pasta is hot, 1 to 2 minutes. Add more of the cooking liquid, as desired, for a thinner sauce.

04 Author