Radiatori Garofalo Alla Genovese

Created by Aldo Zilli with Garofalo Radiatori pasta includes pasta and potatoes and is a tribute to the Italian frugality and talent for making something delicious out of the humblest of ingredients.

Preparation Time







  • 400g Garofalo Radiatori Pasta

  • 400g potato/new potato- peeled and cut into 1.5cm dice

  • 150g fine green beans (trimmed and cut in half)

  • 100g fresh basil leaves - for pesto

  • 100g grated parmesan cheese or vegetarian

  • hard Italian cheese –for pesto

  • 1 clove garlic (peeled) – for pesto

  • 100ml regular olive oil – for pesto

  • 100ml extra virgin olive oil – for pesto

  • 50g basil thinly sliced

  • Grated parmesan cheese or vegetarian hard Italian cheese

Product used


  • 1

    - Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to the boil.

  • 2

    - Cook the potatoes until tender, about 20 minutes, then add the pasta. Check the packet cooking instructions, and at about 4 minutes before the end of the specified cooking time, add the green beans.

  • 3

    - Blend the ingredients for the pesto in a food processor.

  • 4

    - Before you drain the saucepan, remove and reserve about ½ cupful of the cooking liquid.

  • 5

    - Tip the drained potatoes, beans and pasta back into the dry pan.

  • 6

    - Add the pesto from the processor and enough cooking water to give a runny sauce that coats the pasta. Serve immediately with grated cheese and a sprinkling of thinly sliced basil.

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