Riviera Pesto alla Genovese Pasta

On the table in 20 mins

Serves 4



  • 400g Conchiglie pasta
  • 2 salad potatoes, peeled and chopped
  • 150g green beans, trimmed and halved
  • 120g Sacla’ Classic Basil Pesto
  • Salt & black pepper to taste
  • 1 handful Parmesan


  1. In a large pan of boiling, salted water, cook the pasta to your liking
  2. After half the cooking time add the potatoes and green beans to the pan
  3. Drain, leaving a little of the cooking water clinging to the pasta
  4. Add Sacla’ Pesto, season and toss all the ingredients together
  5. Sprinkle over Parmesan for serving

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