500 g bag new potatoes, halved
400 g pasta shapes
225 g green beans, trimmed and sliced
2 tbsp crème fraîche
FOR THE PESTO
1 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
50 g Parmesan (or vegetarian alternative), grated, plus extra shaved, to serve
- 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.
- Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.
- 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.