I'm cooking ahead here - because I am in Rome baby! Forgive me while I get a tad excited . . .
Anyway. Back on track (for now).
A few weeks ago Paul made a recipe by Jamie Oliver that combined pesto, broccoli, and potatoes. in the introduction he wrote 'before you decide that I'm barmy for putting potato shavings into a pasta dish, I should explain that it's actually very authentic'. I am afraid I owe poor Jamie an apology for I was convinced he was telling a lie! What would a guy from England know about the way real Italians cook pasta?
Along comes Marcella.
In the introduction to her recipe she writes:
When serving pesto on spaghetti or noodles, the full Genoese treatment calls for the addition of boiled potatoes and green beans. When all of its components are right, there is no single dish more delicious in the entire Italian pasta repertory!
So yes, Jamie was right. Having said that, Marcella gets full points for the lovely poetic way she describes the dish.
Her pasta was a whole lot better as well.
shhhh. Don't tell Jamie, he is so overwrought at trying to change the way American's eat that he may spring a leak.
This was easy to prepare - I had pesto left over in the fridge from when I made the lasagne with ricotta pesto, all I needed to do was boil some potatoes, slice them, cook the beans, cook the fresh spaghetti and mix it all together. I had dinner ont he table in less than 30 minutes.
WOW - this was amazingly fresh tasting . . . yet another example of how simply ingredients, when used properly, result in a dish that is beguiling. You'd think that you had slaved in the kitchen for hours. Take my advice - don't tell anyone that you didn't - just be sure to quietly thank Marcella as you accept all of the compliments.