25 Minutes

mafaldine shaped pasta (or similar), 14 oz
Genovese pesto, 7 oz
sliced fresh green beans, 14 oz
peeled and cubed potatoes, 2 large
a pinch of chilli flakes
fresh basil leaves
grated parmigiano cheese


Wash green beans and cut them into slice 3 cm thick. Cook them in a steamer for 3 or 4 minutes, taking care not to over-cook them: they should still be crunchy. Remove them from the heat and plunge into cold water, to stop cooking and retain their colour. Drain the beans and set aside.
Fill a pan with cold water, a tsp salt and the peeled, diced potatoes. Cover and bring to aboil. Add pasta to boiling water and cook together with potatoes until it is ‘al dente’.
Drain pasta and potatoes, putting aside about 100ml of the cooking water.
Add to pasta and potatoes the green beans, chilli flakes, the prepared Pesto and a ladel of the reserved cooking water ; gently mix in to form a ‘creamy’ sauce.
Once all the ingredients are well-coated with pesto, garnish with the fresh basil leaves. Serve with grated parmesan.

Thanks to: La Siciliana