Pesto, Potato and Bean Fettuccine

[Guest guest]

Pesto, Potato and Bean Fettuccine

from Genoa (region of Liguria)

 

 

500 g (17 1/2 oz) small chat potatoes, washed

175 g (6 oz) baby green beans, trimmed, halved

500 g (17 1/2 oz) GF fettuccine pasta

3/4 cup basil pesto (see " Condiments " folder for recipes)

shaved vegan parmesan cheese, to serve

 

 

1. Place potatoes into a large saucepan. Cover with cold water. Bring

to the boil over medium-high heat. Reduce heat to low. Simmer for 5

minutes or until tender. Remove to a bowl. Allow to cool. Slice.

 

2. Return water to the boil. Add beans. Cook for 1 minute. Remove to a

sieve with a slotted spoon. Return water to the boil again. Cook

pasta, following packet directions, until just tender. Drain. Return

pasta and beans to saucepan.

 

3. Add potatoes, pesto, and salt and pepper to pasta. Toss over low

heat until combined. Top with vegan parmesan. Serve.

 

 

Serves 4.