Massimo Mele’s Pasta alla Genovese (Hemp Style)

A TWIST ON AN ITALIAN CLASSIC

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A TWIST ON AN ITALIAN CLASSIC |

Pasta alla Genovese (Tassie Hemp Style) by @chefmassimomele.

Massimo is the Culinary Director at Peppina Restaurant and the Food Director of Grain of Silos.

He is deeply passionate about Tasmanian produce and supporting local farmers. We are very proud to have him support Tassie Hemp and create this delicious recipe for us!

Ingredients:

• 150g baby green beans, trimmed

• 30g cooking salt

• 150g waxy potato, peeled and diced

• 200g dried pasta

• 25g cold butter, diced

• Freshly grated parmesan, for serving.

• I lemon juiced for serving

• 60g baby spinach

Pesto

• 50g basil leaves

• 1 small clove garlic

• Salt flakes, to taste

• 1 tablespoon hemp seeds

• 2 tablespoons freshly grated parmesan

• 2 tablespoons freshly grated young pecorino

• 100mlcup extra virgin olive oil

Method:

• Make Pesto: pulse all ingredients together in a small food processor to form a coarse paste. Set aside.

• Cut beans into 2 or 3 slices, then once across to give thin matchsticks. Set aside.

• Bring water to the boil in a saucepan large enough to hold the pasta, potato and beans.

• Add salt, potato, beans and pasta and boil, stirring occasionally, for about 12 minutes, until pasta is just cooked

• Meanwhile, put most of the Pesto in a large mixing bowl, add spinach

• Drain pasta, potato and beans, reserving some of the cooking liquid.

• Stir a tablespoon of the cooking liquid into the Pesto and lemon juice to taste.

• Add pasta, potatoes, beans and butter and toss gently to combine well without breaking up the potato, adding a little more cooking water to give a creamy consistency.

• Divide between pasta bowls, top with remaining Pesto and parmesan and serve Pasta al pesto Genovese immediately.