- 300g new potato, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 300g spaghetti
- 200g trimmed green bean, cut in half
- 120g tub fresh pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- olive oil, for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Pour a kettle of boiling water into a very large pan until half full. Return to the boil, then add the potatoes and spaghetti, and a little salt. Cook for 10 minutes until the potatoes and pasta are almost tender. Tip in the green beans and cook for 5 minutes more.
Drain well, reserving 4 tbsp of the cooking liquid. Return the potatoes, pasta and beans to the pan, then stir in the fresh pesto and reserved cooking liquid. Season to taste, divide between four serving plates and drizzle with a little olive oil.
Hunt out tubs of fresh pesto as they have a livelier flavour and are a more vibrant shade of green than pesto in jars. Find them in chiller cabinets in larger supermarkets or delicatessens.