Pesto pasta with potatoes and green beans

A Ligurian-style one-pan supper where the potatoes and beans cook in the pasta water.

Ingredients

• 350 g Fusilli
• 300 g New potatoes, cut into small chunks
• 150 g Green beans, trimmed and halved
• 100 g Green pesto
• 30 g Vegetarian hard cheese, grated
• 15 ml Olive oil
• 10 g Salt, for the water

Method

1. Bring a large pan of salted water to the boil and add the potatoes. Cook for 5 minutes.
2. Add the fusilli to the same pan and cook for 10 minutes, adding the green beans for the last 4 minutes.
3. Scoop out a mugful of the cooking water and drain everything.
4. Return to the pan off the heat. Stir in the pesto, olive oil and a splash of cooking water until it makes a glossy green coating.
5. Serve with the cheese scattered over.