Pasta Genovese with “˜Garlic Chips”



4 servings



Garlic Chips

8 cloves garlic, peeled and thinly sliced
2 tbsp. 30 mL olive oil
sprinkle of salt


3 cups 375 mL fresh basil, torn from stems, washed and dried
2 cloves garlic, minced
1 cup 250 mL Tre Stelle® Grana Padano Parmesan Cheese, grated
1/4 cup 50 mL pine nuts (optional)
1/2 cup 125 mL olive oil
1 md. Yukon Gold potato, peeled and cut into 1/2” cubes
1 cup 250 mL fresh or
frozen green beans
1 lb. your favourite pasta ~ we used “˜Capellini”™
Additional Tre Stelle® Grana Padano for garnish,
If desired


Garlic Chips: In a small skillet add oil and fry garlic slices until golden, being extra careful not to burn. Remove from heat and drain on paper towels, sprinkle with salt.

Pesto: In a food processor or blender, combine basil, garlic, Grana Padano, pine nuts and olive oil. Whirl until smooth. Set aside, or refrigerate until ready to use.

In a large pot of boiling salted water, add potato cubes and beans; cook for 5 minutes, add pasta to the same pot and cook until pasta is al dente. Remove from heat and drain. Add sufficient amounts of pesto sauce and combine gently.

Sprinkle with garlic chips and additional Grana Padano if desired.

Makes 4 servings

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This recipe was provided by Tre Stelle

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