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!
Pesto Pasta al Lapo
Pesto Pasta al Lapo
with gluten-free pasta & walnuts
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Potatoes
- Balsamic Vinegar
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Gluten-Free Spaghetti
- Green Beans
- Green Leaves
- Italian-style Hard Cheese
- Pine Nuts
- Sun-Dried Tomatoes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
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!
Baby Potatoes - 25g
Green Beans - 80g
Gluten-free Spaghetti - 125g
Pine Nuts - 15g
Walnuts - 15g
Fresh Basil - 25g
Green Leaves - 20g
Garlic Clove - 1
Italian-style Hard Cheese - 30g
Balsamic Vinegar - 7,5ml
Sun-dried Tomatoes - 25g
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!
Baby Potatoes - 50g
Green Beans - 160g
Gluten-free Spaghetti - 250g
Pine Nuts - 30g
Walnuts - 30g
Fresh Basil - 50g
Green Leaves - 40g
Italian-style Hard Cheese - 60g
Garlic Cloves - 2
Balsamic Vinegar - 15ml
Sun-dried Tomatoes - 50g
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!
Baby Potatoes - 75g
Green Beans - 240g
Gluten-free Spaghetti - 375g
Pine Nuts - 45g
Walnuts - 45g
Fresh Basil - 75g
Green Leaves - 60g
Garlic Cloves - 3
Italian-style Hard Cheese - 90g
Balsamic Vinegar - 22,5ml
Sun-dried Tomatoes - 75g
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!
Baby Potatoes - 100g
Green Beans - 320g
Gluten-free Spaghetti - 500g
Pine Nuts - 60g
Walnuts - 60g
Fresh Basil - 100g
Green Leaves - 80g
Italian-style Hard Cheese - 120g
Garlic Cloves - 4
Balsamic Vinegar - 30ml
Sun-dried Tomatoes - 100g
Woolies Products in this dish
