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One-pot green bean, potato & pesto pasta in a casserole, with two bowls alongside

One-pot green bean, potato & pesto pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 5

For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes – a light supper for long summer evenings

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal488
fat18g
low insaturates3g
carbs65g
low insugars5g
fibre8g
protein12g
salt0.37g
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Ingredients

  • 350g baby new potatoes
  • 400g penne or fusilli
  • 1 litre hot vegetable stock
  • 200g fresh pesto (ensure vegetarian, if needed)
  • 120g green beans, trimmed
  • ½ lemon, zested
  • grated parmesan or vegetarian alternative, to serve

Method

  • STEP 1

    Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.

  • STEP 2

    Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.

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