Spaghetto Genova

Cooking time:

Ingredients for 4 people

  • 320 g Spaghettone Felicetti Matt
  • 200 g very well cooked rice blended to a soft cream
  • 70 g fresh basil
  • 30 g grated pecorino
  • 30 g grated grana padano
  • 20 ml evo oil
  • 20 g toasted pine nuts

For the topping

  • 80 g boiled green beans
  • 80 g boiled diced beans


Cook the pasta until it is al dente. Mix all the other ingredients in a blender and toss this basil mix with the cooked pasta. Serve the pasta onto plates, then add the potato and green bean topping.