Vegan Pesto Pasta Alla Genovese

On the table in 20mins

Serves 2



  • 250g small salad potatoes halved lengthways
  • 250g Linguine
  • 150g green beans, topped and tailed
  • 1 jar Sacla' Vegan Basil Pesto
  • 1 handful pine nuts


  1. Add the salad potatoes to a large pan of water, bring to the boil and cook for 5 minutes.
  2. Add the Linguine, stir and cook for another 5 minutes and then add the beans to the water to cook for a further 3-4 minutes
  3. Once tender, drain, holding back 3 tablespoons of cooking water.
  4. Add the Vegan Basil Pesto to the reserved water and toss together with the pasta, potatoes and beans.
  5. To serve, scatter over Parmesan shavings and a handful of pine nuts. A simple Pesto Alla Genovese!

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