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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 tortiglioni to the pot and cook for a further 8 min
Whilst the potatoes & tortiglioni are cooking, add the chopped basil and garlic (not a big garlic fan? Try using less!) to a food processor Add your cashew nuts, half your flaked almonds (save the rest for garnish!), 70ml [105ml] [140ml] olive oil, ½ tsp [¾ 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 & tortiglioni and cook for a further 5 min or until everything is cooked Once cooked, drain the potatoes, green beans & tortiglioni 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
Serve the pasta alla genovese and garnish with the reserved basil leaves and flaked almonds Drizzle with some olive oil and season with a grind of black pepper Enjoy!