Anna Jones’ Simple Suppers | One-Pan Genovese-Style Pasta Recipe | Food Honestly | The Pool

Hi, I'm Anna Jones, and this is the first of my series of Simple Suppers for The Pool My April recipe is a one-pan Genovese pasta

So, the sauce, the pasta, everything is done in the pan There's asparagus, new potatoes, basil, all those fresh, lovely spring flavours So, first find a shallow pan with a lid, put it on your hob, and put the pasta in Snap the woody bottoms off your asparagus, cut the stems of the asparagus into little 1/2 centimetre coins, keeping the tips intact Keep the tips to one side for later and throw the coins into the pan with the pasta

Finely slice the cooked potatoes and add them to the pan Peel and finely slice your garlic, and add this to the pan along with the green beans Use a fine grater to grate the zest of both lemons into the pan, and add a teaspoon of sea salt and 100mls of olive oil Next, add a litre of boiling water from the kettle, put the lid onto your pan, turn the heat on to maximum and bring it to the boil As soon as it comes to the boil, remove the lid and simmer on a high heat for 8 minutes, turning the pasta with a pair of tongs every 30 seconds or so

Once the pastas had eight minutes, stir through the asparagus tips and tear over the basil Simmer everything for a final two minutes Once almost all the water has evaporated, take the pan off the heat and leave it to sit for a few minutes so that the pasta can absorb the last bit of the water and form a lovely, creamy, lemony sauce Twirl the pasta into four bowls and top with a final grating of parmesan I hope you enjoyed this recipe

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