This is another almost Jamie Oliver dish. I wanted to make “Tagliatelle Genovese.” In his book he says it’s a classic from Genoa. The picture reminded me that I had some green beans in the fridge that had been waiting for two weeks. Even better, the recipe needed a pesto, and I already had some leftover pesto — awesome! \(^o^)/
His recipe also had some fancy named potatoes (“Maris Piper or Desirée potatoes”), I just used potatoes and sweet potatoes. I also added a few more things as follows:
1 x pesto recipe
Potatoes and sweet potatoes, peeled and cut to bite sized pieces
1 handful of green beens, washed and cut in half
1 carrot, cut to match the green beans (my addition)
2 slices of collar bacon (my addition)
½ a large avocado (my addition)
Juice of one lemon (my addition)
parmesan cheese, grated
salt and pepper to taste
I already had the leftover pesto so I pulled it out of the fridge. Cut the bacon into small pieces and fried it till crispy and set it aside.
In Jamie’s book, he starts cooking the potatoes in lots of salted water, when they’re close to being done he adds the pasta, then the green beans. They all finish cooking together. I prepared and cooked them all separately first.
In a large bowl, put the pasta, potatoes, green beans, carrots, bacon, some grated cheese and the pesto. Mix it all together till the pesto coats everything evenly. At this point I realized I didn’t have enough pesto and I didn’t want to make more from scratch so the avoccado was a nice easy addition.
Cut the avocado into small pieces, add salt, ground pepper and the lemon juice, mix.
Add to the mix in the large bolw. Mix. Serve with a sprinkle of grated parmesan cheese on top.
It didn’t look anything like Jamie’s but it sure was tasty! (^_^)