Slow cooker spaghetti Genovese recipe
 Pasta in a slow cooker? Yes! Thin shapes like spaghetti and linguine, cooked on the highest setting, work nicely. This classic Italian dish is usually made with green beans, but frozen peas work perfectly and are super convenient. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £2.11 when checking prices at four UK supermarkets. It's designed to be made in conjunction with a low-cost store cupboard. 190g jar basil pesto275g/9¾oz potatoes, peeled and diced into 1½-2cm/½–¼in chunks300g/10½oz dried spaghetti (or linguine) 250g/9oz frozen peas 1 lemon, zested and cut in halfsalt and freshly ground black pepper 190g jar basil pesto 275g/9¾oz potatoes, peeled and diced into 1½-2cm/½–¼in chunks 300g/10½oz dried spaghetti (or linguine) 250g/9oz frozen peas 1 lemon, zested and cut in half salt and freshly ground black pepper Method Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender.Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes.The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender. Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender. Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes. Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes. The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Recipe tips Loosen any leftovers with a splash of water and reheat in a microwave for the best result. Any leftovers can also be frozen for up to 1 month.