Galbani® Cheesy Genovese

Galbani® Cheesy Genovese


  • ½ lb. Small potatoes, peeled and sliced about 1/4-inch thick
  • ¼ lb. Tender French green beans, cut into 1-inch lengths
  • ½ cup Fresh cream
  • 1 cup Basil pesto
  • 1 cup Galbani Bel Paese (cut in small cubes)
  • 1 tsp. Freshly ground pepper, divided
  • 1 lb. Fresh angel hair pasta (or other long, thin pasta)
  • ½ cup Galbani Grated Parmesan cheese, divided (or more to taste)
  • Kosher salt


  1. In a large pot, bring 6 quarts water to a rolling boil. Add at least 2 tbsp. kosher salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans and continue boiling another 5 minutes.
  2. Meanwhile, in a separate pot on low heat, add cream, pesto, Bel Paese, and ¼ cup of the Parmesan cheese. Stir until cheese is melted. Add ½ teaspoon of black pepper.
  3. Add pasta to the boiling pot of vegetables. Start testing pasta for doneness after 5 minutes. When it is done, and when potatoes and beans are tender, drain. Turn pasta and vegetables immediately into preheated bowl.
  4. Add pesto and Bel Paese sauce and mix thoroughly. Finish with remaining black pepper and ¼ cup grated Parmesan cheese.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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