From the depth of Lapo Magni’s genius mind we have this simple yet out-of-this-world- delicious pesto pasta. A smooth blend of basil, baby potatoes, crunchy green beans, hard cheese, garlic and walnuts slathered over gluten-free spaghetti and sprinkled with walnuts. Andiamo!
Serving guide
Choose your portion size.
JUST GETTING STARTED
Place the halved baby potatoes and halved green beans in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Cook for 15-20 minutes until cooked through and soft. At the 5 minute mark, remove ⅔ of the beans and set aside for the salad. Ready a bowl of water with ice. On completion, remove the beans and potatoes from the pot, and place in the ice water. Keep the pot of water over the heat.
ALL THE PASTABILITES!
Place the pasta in the boiling water, and cook until al dente, 6-8 minutes. Drain on completion and reserve one cup of pasta water.
TOASTY DUO
Place a pan over a medium heat, and toast pine nuts and walnuts for 2-3 minutes, until golden. Remove from the pan and roughly chop when cool enough to handle.
THE PESTO’S YET TO COME..
Place the basil leaves, potato, ¾ of Italian-style hard cheese, ½ of the toasted walnuts, grated Garlic, ¾ green beans, 100ml of olive oil into a blender and 40ml of pasta water. Blend until smooth, adding more oil or pasta water if required. Season the pesto to taste.
TOSS IT ALL TOGETHER!
Add the basil pesto to the pot with the drained pasta and mix to combine – this is your pasta alla genovese. In a separate bowl toss the rinsed green leaves, remaining green beans and remaining toasted walnuts together. Season with some balsamic vinegar and salt.
ITALIAN FEAST!
Serve the pasta alla genovese in a bowl and garnish with the reserved basil leaves and chopped sun-dried tomatoes. Finish off with a scatter of the remaining Italian-style cheese and pine nuts. Serve the salad alongside it. Bellissima Chef!
JUST GETTING STARTED
Place the halved baby potatoes and halved green beans in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Cook for 15-20 minutes until cooked through and soft. At the 5 minute mark, remove ⅔ of the beans and set aside for the salad. Ready a bowl of water with ice. On completion, remove the beans and potatoes from the pot, and place in the ice water. Keep the pot of water over the heat.
ALL THE PASTABILITES!
Place the pasta in the boiling water, and cook until al dente, 6-8 minutes. Drain on completion and reserve one cup of pasta water.
TOASTY DUO
Place a pan over a medium heat, and toast pine nuts and walnuts for 2-3 minutes, until golden. Remove from the pan and roughly chop when cool enough to handle.
THE PESTO’S YET TO COME..
Place the basil leaves, potato, ¾ of Italian-style hard cheese, ½ of the toasted walnuts, grated Garlic, ¾ green beans, 150ml of olive oil into a blender and 80ml of pasta water. Blend until smooth, adding more oil or pasta water if required. Season the pesto to taste.
TOSS IT ALL TOGETHER!
Add the basil pesto to the pot with the drained pasta and mix to combine – this is your pasta alla genovese. In a separate bowl toss the rinsed green leaves, remaining green beans and remaining toasted walnuts together. Season with some balsamic vinegar and salt.
ITALIAN FEAST!
Serve the pasta alla genovese in a bowl and garnish with the reserved basil leaves and chopped sun-dried tomatoes. Finish off with a scatter of the remaining Italian-style cheese and pine nuts. Serve the salad alongside it. Bellissima Chef!
JUST GETTING STARTED
Place the halved baby potatoes and halved green beans in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Cook for 15-20 minutes until cooked through and soft. At the 5 minute mark, remove ⅔ of the beans and set aside for the salad. Ready a bowl of water with ice. On completion, remove the beans and potatoes from the pot, and place in the ice water. Keep the pot of water over the heat.
ALL THE PASTABILITES!
Place the pasta in the boiling water, and cook until al dente, 6-8 minutes. Drain on completion and reserve one cup of pasta water.
TOASTY DUO
Place a pan over a medium heat, and toast pine nuts and walnuts for 2-3 minutes, until golden. Remove from the pan and roughly chop when cool enough to handle.
THE PESTO’S YET TO COME..
Place the basil leaves, potato, ¾ of Italian-style hard cheese, ½ of the toasted walnuts, grated Garlic, ¾ green beans, 200ml of olive oil into a blender and 120ml of pasta water. Blend until smooth, adding more oil or pasta water if required. Season the pesto to taste.
TOSS IT ALL TOGETHER!
Add the basil pesto to the pot with the drained pasta and mix to combine – this is your pasta alla genovese. In a separate bowl toss the rinsed green leaves, remaining green beans and remaining toasted walnuts together. Season with some balsamic vinegar and salt.
ITALIAN FEAST!
Serve the pasta alla genovese in a bowl and garnish with the reserved basil leaves and chopped sun-dried tomatoes. Finish off with a scatter of the remaining Italian-style cheese and pine nuts. Serve the salad alongside it. Bellissima Chef!
JUST GETTING STARTED
Place the halved baby potatoes and halved green beans in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Cook for 15-20 minutes until cooked through and soft. At the 5 minute mark, remove ⅔ of the beans and set aside for the salad. Ready a bowl of water with ice. On completion, remove the beans and potatoes from the pot, and place in the ice water. Keep the pot of water over the heat.
ALL THE PASTABILITES!
Place the pasta in the boiling water, and cook until al dente, 6-8 minutes. Drain on completion and reserve one cup of pasta water.
TOASTY DUO
Place a pan over a medium heat, and toast pine nuts and walnuts for 2-3 minutes, until golden. Remove from the pan and roughly chop when cool enough to handle.
THE PESTO’S YET TO COME..
Place the basil leaves, potato, ¾ of Italian-style hard cheese, ½ of the toasted walnuts, grated Garlic, ¾ green beans, 250ml of olive oil into a blender and 160ml of pasta water. Blend until smooth, adding more oil or pasta water if required. Season the pesto to taste.
TOSS IT ALL TOGETHER!
Add the basil pesto to the pot with the drained pasta and mix to combine – this is your pasta alla genovese. In a separate bowl toss the rinsed green leaves, remaining green beans and remaining toasted walnuts together. Season with some balsamic vinegar and salt.
ITALIAN FEAST!
Serve the pasta alla genovese in a bowl and garnish with the reserved basil leaves and chopped sun-dried tomatoes. Finish off with a scatter of the remaining Italian-style cheese and pine nuts. Serve the salad alongside it. Bellissima Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.02
for 4 servings · R65.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Gluten-free Spaghetti needs 500 gSpaghetti Pasta 500 g 500 g at R22.99 · 100% of packR22.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Basil needs 100 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 25% of packR18.75
-
Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
-
Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Balsamic Vinegar needs 30 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 12% of packR6.60
-
Baby Potatoes needs 100 gBaby Potatoes 700 g 700 g at R24.99 · 14% of packR3.57
-
Pine Nuts needs 60 gRaw Pine Nuts 100 g 100 g at R144.99 · 60% of packR86.99
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pesto Pasta al Lapo?
The preparation time for Pesto Pasta al Lapo with gluten-free pasta & walnuts is between 25 and 40 minutes.
What is the total time required to make Pesto Pasta al Lapo with gluten-free pasta & walnuts?
The total time required to make Pesto Pasta al Lapo with gluten-free pasta & walnuts is between 30 and 45 minutes.
How many servings does Pesto Pasta al Lapo provide?
4 servings
What are the main ingredients in Pesto Pasta al Lapo?
Baby Potato, Balsamic Vinegar, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Green Beans, Green Leaves, Pine Nuts, Spaghetti, Tomato, Walnut
What is the nutritional information of Pesto Pasta al Lapo?
Calories: 685, Carbs: 78 grams, Fat: grams, Protein: 24.9 grams, Sugar: 11.5 grams, Salt: 279 grams
How do I prepare Pesto Pasta al Lapo?
ITALIAN FEAST!: Serve the pasta alla genovese in a bowl and garnish with the reserved basil leaves and chopped sun-dried tomatoes. Finish off with a scatter of the remaining Italian-style cheese and pine nuts. Serve the salad alongside it. Bellissima Chef! THE PESTO’S YET TO COME..: Place the basil leaves, potato, ¾ of Italian-style hard cheese, ½ of the toasted walnuts, grated garlic, ¾ green beans, 150ml of olive oil into a blender and 80ml of pasta water. Blend until smooth, adding more oil or pasta water if required. Season the pesto to taste. TOSS IT ALL TOGETHER!: Add the basil pesto to the pot with the drained pasta and mix to combine – this is your pasta alla genovese. In a separate bowl toss the rinsed green leaves, remaining green beans and remaining toasted walnuts together. Season with some balsamic vinegar and salt. JUST GETTING STARTED: Place the halved baby potatoes and halved green beans in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Cook for 15-20 minutes until cooked through and soft. At the 5 minute mark, remove ⅔ of the beans and set aside for the salad. Ready a bowl of water with ice. On completion, remove the beans and potatoes from the pot, and place in the ice water. Keep the pot of water over the heat. TOASTY DUO: Place a pan over a medium heat, and toast pine nuts and walnuts for 2-3 minutes, until golden. Remove from the pan and roughly chop when cool enough to handle. ALL THE PASTABILITES!: Place the pasta in the boiling water, and cook until al dente, 6-8 minutes. Drain on completion and reserve one cup of pasta water.
What should be prepared from my kitchen to make Pesto Pasta al Lapo?
Baby Potato, Balsamic Vinegar, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Green Beans, Green Leaves, Pine Nuts, Spaghetti, Tomato, Walnut
How many calories does Pesto Pasta al Lapo have?
685 calories
How much fat content does Pesto Pasta al Lapo have?
grams