We’re fans of Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day cookbook in our house and yesterday saw another fine discovery from within its hallowed pages. If you are after something quick, easy and delicious, look no further than Hugh’s “Pasta with new potatoes, green beans and pesto”.
As the name suggests, the main ingredients are new potatoes (about 75g per person), pasta (about 75g per person), green beans (about 50g per person) and pesto. He has instructions to make your own pesto but we just used Sacla and it was delicious enough. The final ingredients are a handful of green olives, a good grating of parmesan and a healthy dose of black pepper.
One of the best things about this recipe for me is that it is all cooked in one pot and can be prepped at a leisurely pace as you go. Simply set a large pan of salted water boiling and chop the spuds while you wait into “thin chip” sized pieces. Bung in to boil with the pasta (10-12mins) and chuck in the green beans about 4 minutes from the end after trimming and halving them. Drain, allow the steam to evaporate for a couple of minutes and then mix in the pesto and season with black pepper to taste.
To finish off, roughly chop the green olives and sprinkle on top, followed by some parmesan. Delicious! (And only one pot to clean!)