Potato and bean genovese pasta
The reason you add the ingredients first is that it's tastier if it's cooked apart. Japanese and French cuisines leave a chewy texture, but Italian cuisines are often boiled softly.
How to make it
1
Cut the potatoes into 1cm sticks. Make the beans 3cm long. Dry roast the pine nuts. Dry roast and chop the walnuts in the same way.
2
Before boiling the spaghetti, boil the potatoes and beans in boiling water with salt. After 3 minutes, add the spaghetti and boil until slightly firm. (Guideline: Approximately 1 minute before the displayed time. It is boiled for 9 minutes here.)
3
Put the Genovese sauce in a bowl, mix with boiled spaghetti, potatoes and bean paste, add Parmesan cheese and coarsely smelt black pepper and mix.
4
Place it on a plate, top with pine nuts and walnuts, and garnish with basil and you're done.
Materials 1 person
-
- About 70g of potatoes
- 1 piece
-
- Bean
- 30g
-
- Basic Genovese Sauce
- 3 tablespoons
-
- Parmesan cheese
- A little
-
- Coarsely smelt black pepper
- A little
-
- Pine fruit
- 1 tablespoon
-
- About one walnut
- 1 tablespoon
-
- basil
- Appropriate
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