Potato and bean genovese pasta

Italian
Pasta Genovese
Kataoka Mamoru
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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.
Cooking time: 15 minutes
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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.

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