Spaghetti Genovese is a traditional Italian pasta dish from Liguria using potatoes, green beans, spaghetti  and basil pesto.  I’ve ditched the spaghetti and turned it into a fresh hearty salad that sits perfectly alongside grilled meat or chicken.


  • 5 large waxy potatoes, such as Nadine

  • 500g fresh or frozen green beans, trimmed

  • salt

  • 1/3 cup basil pesto

  • 3 tbsp white wine vinegar

  • 1 tbsp olive oil

  • salt

  • freshly ground black pepper

  • a good handful of fresh basil, torn


  • 1.

    Chop the potatoes into rough 3 cm chunks.  Don’t bother peeling them.  Place in a large pot and cover with cold water.  Add a pinch of salt and bring to the boil.  Cook until potatoes are tender and can be pierced with a knife, then drain thoroughly. Set aside to cool.

  • 2.

    Cook the beans in boiling salted water until tender.  Drain and rinse under cold water.  Set aside to cool.

  • 3.

    Combine the potatoes and beans.  Add the pesto, vinegar and olive oil and season with salt and pepper.  Use your hands to carefully mix everything together. Allow to sit for at least one hour, or up to a day for flavours to develop.

  • 4.

    Scatter with fresh basil and serve at room temperature.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 255kj
  • Fat Total 13g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 29g
  • Sugar 2g
  • Sodium 503mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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