Pasta Genovese

Serves 6-8

2 large red skin potatoes

1 pound Gemelli pasta (or penne)

½ pound fresh green beans, trimmed and cut in half

Pesto Sauce (recipe below)

2 fat garlic cloves, peeled

¼ cup walnuts, toasted

½ teaspoon kosher or sea salt

¼ - 1/3 cup extra virgin olive oil

¼ cup fresh grated Parmigiano Reggiano cheese (best quality you can afford)—Plus more to serve

2 cups fresh basil leaves

1 teaspoon lemon juice

Set a large pot of salted water on to boil.

Use a vegetable peeler to cut very thin slices from the potatoes. Place potato slices in a bowl filled with cool water.

Add pasta to boiling water and once it comes back to a boil, cover with lid cracked and set a timer for 8 minutes.

While pasta is cooking make pesto:

Turn food processor on and drop garlic down feed tube to mince. Turn off motor and add in toasted walnuts, salt and olive oil and process until broken down to a chunky paste then add in Parmesan, basil and lemon juice and process again into a paste.

After 5 minutes boiling pasta, add in green beans, bring back to a boil and cook 4 more minutes, then add in potato slices, bring back to a boil and cook 1-2 minutes. Pull out ¼ cup cooking liquid then drain the pot.

Toss pasta, potatoes and green beans with pesto to taste and cooking liquid. Finish with more Parmesan and freshly crack black pepper.