Thursday, 21 February 2008

Pesto Genovese with Green Beans and Potato

Serves 4-6

6 small waxy new potatoes, unpeeled
350g dried penne or fusilli
350g green beans, trimmed and cut into 5cm lengths
4 tbsp pesto sauce
basil leaves to garnish

Boil the potatoes until tender but still firm, about 15 minutes. When they are cool enough to handle, cut them into small cubes.
Cook the pasta according to packet instructions.
Meanwhile, steam the beans until tender but still lightly crisp, about 5-6 minutes.
Mix the vegetables with the pasta and toss in the pesto. Garnish with basil and serve immediately, with warm ciabatta bread.

***
So, this is 100% carbohydrate fest with that pasta, potato and suggested bread, but damn, it's really good too. Although, I do have this thing for pesto. I'm wondering what this would be like with some toasted pine nuts as well. Mmm Mmm!

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