Anna Jones' simple suppers: one-pan Genovese-style pasta

In the first of our new monthly video series, food writer, Anna Jones cooks simple weeknight suppers that won't take an age to cook – or require too much washing up. This week: one-pan Genovese-style pasta

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By Anna Jones on

Serves 4

  • 400g spaghetti or linguine
  • 400g asparagus 
  • 200g of cooked new potatoes, washed and finely sliced
  • 1 garlic clove 
  • 200g fresh green beans, trimmed and cut into thirds
  • Zest of 2 large, unwaxed lemons
  • 100ml olive oil
  • 1 tsp flaky sea salt (if you are using fine-grain salt, add a bit less)
  • A small bunch of basil or mint 
  • Parmesan 
  1. Fill and boil a kettle and get all your ingredients and equipment together.
  2. Put the pasta into the pan.
  3. Snap the woody bottoms off the asparagus and chop the stalks into ½cm rounds, leaving the tips intact. Put the tips to one side and throw the rounds into the pan.
  4. Finely slice the cooked potatoes and add these too. Finely slice the clove of garlic and add this, along with the green beans.
  5. Grate in the zest of both lemons and add the oil and salt.
  6. Add 1 litre of boiling water, put a lid on the pan and bring to the boil.
  7. As soon as it comes to the boil, remove the lid and simmer on a high heat for 8 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
  8. Meanwhile, pick the basil leaves form their stalks. Once the pasta has had 8 minutes, take the lid off and stir through the asparagus tips and and tear over the basil. Simmer for a final 2 minutes.
  9. Once almost all the water has evaporated, take the pan off the heat and leave to sit for a minute or two, so the pasta can absorb most of the remaining water and form a lemony sauce. Tangle into four bowls and top with a little parmesan.



Shot on location at Mortimer House, a co-working space, club and restaurant in London's Fitzrovia.

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