Ingredients
- 500g bag new potatoes, halved
- 400g pasta shapes
- 225g green beans, trimmed and sliced
- 2 tbsp crème fraîche
For the pesto
- large bunch mixed herbs (use whatever you have, such as basil, chives, dill, mint, parsley, or rocket – about 25g in total)
- 3-4 tbsp olive oil
- 1 garlic clove, crushed
- zest 1 lemon, plus a squeeze of juice
- 50g parmesan (or vegetarian alternative), grated, plus extra shaved, to serve
Method
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Bring a pan of salted water to the boil and cook the potatoes for 5 mins. Add the pasta and cook following pack instructions. Add the green beans 3 mins before the end.
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Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.
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When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.