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  2. Foodiful Recipe

Herby pesto, bean & potato pasta

Give your normal pesto pasta a twist with this recipe. For a speedier version of this dish, use a jar of pesto – try a classic basil or a rocket-based version. - by Alison Pickel
  • 27 Mar 2017
Herby pesto, bean & potato pasta
Cook: 25 Minutes - easy - Serves 6 - Vegetarian - Vegan - egg-free - pregnancy-safe
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Give your normal pesto pasta a twist with this recipe. For a speedier version of this dish, use a jar of pesto – try a classic basil or a rocket-based version.

Ingredients

Main

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

Method

  1. 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.
  2. Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.
  3. 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.

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