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Runner bean linguine alla Genovese

Two bowls of runner bean linguine alla Genovese

Runner bean linguine alla Genovese

Name: Runner bean linguine alla Genovese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 300g small waxy potatoes (such as Charlotte), cut into small chunks; 200g runner beans stalks and strings removed, if needed, and finely sliced; 300g linguine; 50g pine nuts; 1 large garlic clove; 60g bunch of basil; 25g parmesan or vegetarian alternative, grated, plus extra to serve; 50ml extra virgin olive oil plus extra to serve; squeeze of lemon juice

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 3.6 out of 5.6 ratingsRate

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Make the ultimate double-carb dinner – classic Genovese pasta is made with green beans and pesto, tossed through with soft, waxy potatoes

Freezable (pesto only)

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Ingredients

Nutrition

Units:

MetricUS

300g small waxy potatoes

(such as Charlotte), cut into small chunks
200g runner beans

stalks and strings removed, if needed, and finely sliced
300g linguine

For the pesto

50g pine nuts
1 large garlic clove
60g bunch of basil
25g parmesan

or vegetarian alternative, grated, plus extra to serve
50ml extra virgin olive oil

plus extra to serve
squeeze of lemon juice

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Nutrition: Per serving

kcal505
fat24g
saturates4g
carbs53g
sugars4g
fibre5g
protein15g
salt0.16g

Method

step 1

First, make the pesto. Toast the pine nuts in a dry pan until lightly golden – watch closely, as they can burn easily. Crush the toasted pine nuts, garlic and a pinch of salt to make a rough paste using a pestle and mortar or blitz in a small food processor. Add most of the basil (reserving a few leaves to serve) and pound or blitz again to make a paste. Stir in the parmesan, olive oil and a squeeze of lemon juice to loosen. Season well. Will keep chilled in an airtight container for up to five days, or frozen for up to three months.
step 2

Bring a large pan of salted water to the boil and cook the potatoes for 10-12 mins until tender. Remove to a bowl using a slotted spoon and set aside to cool slightly. Cook the runner beans in the same pan for 2-3 mins until tender with a slight bite. Scoop out into the bowl with the potatoes. Cook the linguine in the pan following pack instructions, then drain, reserving a mugful of the water.
step 3

Return the drained pasta to the pan along with the runner beans and potatoes. Add the pesto and a splash of the reserved cooking water, tossing together until everything is glossy and well coated. Don’t worry if the potatoes start to break down a little – this adds to the creaminess of the sauce.
step 4

Divide between bowls. Scatter over more parmesan and the reserved basil leaves, then drizzle with a little more olive oil and season with a twist of black pepper.

Recipe from Good Food magazine, July 2026

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A star rating of 3.6 out of 5.6 ratings

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