Pasta Alla Genovese

Boil a kettle

Slice your waxy potatoes (skins on) into 1-2cm thick discs

Add your vegetable stock mix to a large pot of boiled water and bring to a boil over a high heat

Add the potato discs to the pot and cook for an initial 4 min

While the potatoes are cooking, chop most of your basil roughly, including the stalks (save some leaves for garnish!)

Peel and chop your garlic roughly

Trim your green beans, then chop them in half

Add your pasta to the pot and cook for a further 7-9 min (10-12 min for wholewheat)

Whilst the potatoes & pasta are cooking, add the chopped basil and garlic (not a big garlic fan? Try using less!) to a food processor

Add your cashews, half your flaked almonds (save the rest for garnish!), 70ml [105ml] [140ml] olive oil, 1/2 tsp [3/4 tsp] [1 tsp] salt and a very generous grind of black pepper

Blitz until very smooth – this is your basil pesto

Add the chopped green beans to the potatoes & pasta and cook for a further 5 min or until everything is cooked

Once cooked, drain the potatoes, green beans & pasta

Return everything to the pot

Add the basil pesto to the pot and give everything a good mix up – this is your pasta alla genovese