The traditional recipe from Genoa requires some potatoes and green beans to be cooked in water along with the pasta. Not only this is a way of adding more flavour to the recipe, but also to change the texture : the starch released in the water by the potatoes will increase the creaminess.
Ingredients for 4 people:
25 gr cashews
25 gr pine nuts
50 gr fresh basil
1 garlic clove
a bunch of green beans
1-2 potatoes cut into small cubes
3 C extra virgin olive oil
1 C nutritional yeast
320 gr pasta
sea salt, Cayenne
some of the pasta cooking water
some possible variations : add some blanched broccoli or a half avocado for a creamier, more delicate sauce;
add in some tomatoes or a roasted pepper for a “red” version:
substitute the basil with red Radicchio, arugula or some raw zucchini;
add any vegetable leftovers from other recipes
In a saucepan, bring a huge quantity of salted water to a boil.
Wash the basil, peel the potatoes and cut them into small cubes. Peel the garlic and cut it in two pieces after removing the heart.
Cut the ends of the green beans and cut them in 2-3 pieces.
When the water is boiling, add the pasta, the beans and the potatoes. When the pasta is ready, drain all the ingredients.
In a blender, add all the ingredients apart from the yeast and mix for 2-3 minutes until creamy.
If the mixture is to thick, add some of the pasta cooking water.
Pour some sauce on the pasta and mix well. Sprinkle with nutritional yeast and serve.