Spaghetti Genovese

This vegetarian pasta dish is the perfect solution when you want something quick and tasty – and everything’s cooked in one pan

  • Ready in about 25 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 330
  • fat 23g
  • saturates 9g
  • carbs 8g
  • sugars 7g
  • fibre 0g
  • protein 23g
  • salt 0.5g


  • 300g new potatoes, sliced
  • 300g spaghetti
  • 200g trimmed green beans, cut in half
  • 120g tub fresh pesto
  • olive oil, for drizzling


Pesto know-how
Hunt out tubs of fresh pesto as they have a livelier flavour and are a more vibrant shade of green than pesto in jars. Find them in chiller cabinets in larger supermarkets or delicatessens.


  1. Pour a kettle of boiling water into a very large pan until half full. Return to the boil, then add the potatoes and spaghetti, and a little salt. Cook for 10 minutes until the potatoes and pasta are almost tender. Tip in the green beans and cook for 5 minutes more.

  2. Drain well, reserving 4 tbsp of the cooking liquid. Return the potatoes, pasta and beans to the pan, then stir in the fresh pesto and reserved cooking liquid. Season to taste, divide between four serving plates and drizzle with a little olive oil.

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