A twist on a classic
- 6 medium potatoes, chopped, boiled until just tender
- 220g green beans, cut to 2inch pieces
- 300g pasta
- Pesto – 2 garlic cloves
- 150ml olive oil
- 2 large handfuls of basil leaves, chopped
- 100g pine nuts
- 50g parmesan
- Firstly boil the potatoes until just tender. Drain and leave to cool, then dice them.
- Make the pesto and set aside.
- Put the pasta on to cook, add the green beans for the final 3 minutes. Drain and toss with the potatoes and pesto.