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Spaghetti Genovese


  • Cook the pasta and potatoes in a large pot of lightly salted, boiling water.
  • When the pasta is almost al dente, add the beans and cook for a minute or so. Then drain everything and put in a large bowl.
  • Add the pesto and about 3 heaped tbsp parmesan. Toss well and serve in individual bowls with extra grated parmesan on top.


  • 400 gm spaghetti
  • 6 chats (baby potatoes), peeled & sliced reasonably thickly
  • a good pinch of salt
  • 12 green beans, shredded
  • 1-2 heaped tbsp pesto
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm