Spaghetti genoves

Top Italian chef Fiametta Swainston who delighted diners during Gulf Hotel’s Italian Food Festival last week decided to sign off from her visit to Bahrain by leaving GulfWeekly readers with the recipe for one of her favourite dishes.

Happy cooking!

Ingredients:
Basil Pesto
Potatoes cut into medium dice
Fine French beans blanched
EV olive oil
Fresh grated parmigiano reggiano

Method:
Bring pasta pot to boil and add potatoes five minutes before spaghetti.
Stir, when spaghetti softens add beans. Six/eight mins drain. Mix pesto with some cooking water and mix thoroughly into pasta.
Finish with grated pamesan cheese.