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Pasta alla Genovese

An authentic Italian recipe for pasta and pesto - with plenty of basil, pine nuts and pecorino.

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  • 400g-450g/14oz-16oz dried trofie (small pasta 'quills') or your choice of dried pasta, such as spaghetti
  • large pinch salt
  • 1-2 medium potatoes, peeled and cut roughly into 1cm/½in chunks
  • 2-3 carrots, sliced thickly
  • 110g/4oz green beans, cut into 4cm/1½in lengths

For the pesto

  • 75g/2½oz fresh basil leaves
  • 60g/2oz pine nuts
  • 60g/2oz parmesan, or similar vegetarian hard cheese, grated, plus extra to serve
  • 2-3 garlic cloves
  • 100-125ml/3½ -4½ fl oz olive oil