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Pasta Genovese with Pesto and Gluten-Free Pasta

Pasta Genovese

6-8 Servings

Total time: 45 Minutes



    • 1 lb. mealy potatoes (slightly under-cooked) peeled and cut into 1.5cm / ¾ inch slices quartered into chunks
    • 1 lb. linguine
    • 7 oz. slender green beans (trimmed and cut in half)
    • 5 cups fresh basil leaves
    • 1 cup grated Parmesan cheese
    • 1 clove garlic (peeled)
    • ½ cup regular olive oil
    • ½ cup extra virgin olive oil

    Homemade Pesto:

    • ¼ cup walnuts
    • ¼ cup pine nuts
    • 3 tb. chopped garlic (9 cloves)
    • 5 cups fresh basil leaves, packed
    • 1 tsp. kosher salt
    • 1 tsp. freshly ground black pepper
    • 1½ cups good olive oil
    • 1 cup freshly grated Parmesan

    Gluten-Free Pasta:

    • 3 cups gluten-free all-purpose flour
    • 2 tsp. sea salt
    • 9 tsp. xanthan gum
    • 6 large eggs
    • 3 tb. favorite oil


    For main recipe:

    1. Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to a boil.
    2. Cook the potatoes until tender, about 24 minutes, then add the Gluten-Free Pasta approximately 14 minutes into the potatoes cooking. With 4 minutes remaining, add the green beans.
    3. While the potatoes, gluten-free pasta and green beans cook, combine the ingredients for the Homemade Pesto in a food processor. Before you drain the large saucepan, remove and reserve about ½ cupful of the cooking liquid. Drain the potatoes, green beans and Gluten-Free Pasta into a strainer and put them back into the large saucepan.
    4. Add the Homemade Pesto from the processor and enough cooking water to give a runny sauce that coats the strands of Gluten-Free Pasta, potatoes and green beans as you work it through with a fork or pasta claw. Serve immediately.

    For Homemade Pesto:

    1. Place the walnuts, pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

      Note: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

      Tip: To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry, they will stay green for several days.

    For Gluten-Free Pasta:

    1. In a medium bowl, combine flour, salt and xanthan gum.
    2. In a separate bowl, beat eggs lightly and add the oil.
    3. Pour the oil into the flour mixture and mix work the dough until a firm ball.
    4. Knead for 1-2 minutes longer.
    5. Place the ball of dough on a floured surface and roll out as thin as possible.
    6. Cut into thin strips.
    7. Place into a large pot of rolling boiling water.
    8. Add the pasta and cook to al dente 10 to 12 minutes.
    9. Strain through a colander and rinse with cold water to stop the cooking process.