Spaghetti Genoa |

Spaghetti Genoa

Pontus Hagman

Serves: 4 people

Prepation time: 1 h

Recipe by Andrea Ribaldone, Michelin star chef


  • 320 g spaghettoni
  • 200 g very well cooked rice blended to a soft cream
  • 70 g fresh basil
  • 30 g grated pecorino cheese
  • 30 g grated Grana Padano cheese
  • 20 ml extra virgin olive oil
  • 20 g toasted pine nuts

For the topping:

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


  • 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.
  • Enjoy!


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