Ingredients
7 total- 400 g of new potatoes
- 400 g of garofalo radiatore pasta
- 150 g of fine green beans, trimmed and halved
- 150 g of basil, leaves only
- 100 g of parmigiano reggiano, finely grated, plus extra to serve
- 1 garlic clove
- 200 ml of extra virgin olive oil
Method
3 stepsStep 1
Add the potatoes to a large saucepan and cover with enough water to be able to add the pasta later on. Add a big pinch of salt then bring to the boil. Cook the potatoes for about 10 -12 mins, then add the pasta. After 4 mins of cooking, add the green beans and boil for a further 4 mins. Meanwhile, make the pesto by blending together 100g of the basil, parmesan, garlic and olive oil. Season to taste with salt and coarsely ground black pepper.
Step 2
Before you drain the pasta, remove ½ cup of the cooking water and set aside. Drain and tip the drained potatoes, beans and pasta back into the dry saucepan.
Step 3
Add the pesto and enough cooking water to the saucepan to make a fairly runny sauce. Stir well and serve immediately with the extra grated cheese and the remaining 50g of basil leaves, thinly sliced.