Traditional Green Bean and Pesto Tagliatelle

Blanch the potato slices and green beans in boiling water for about 2 mins. Drain under cold running water and set aside.
Bring a large pan of salted water to the boil, and cook the fresh pasta with the blanched beans and potatoes for 3 mins. Meanwhile, heat the pesto in a frying pan. Using tongs, lift the pasta, beans and potato from the water and add to the frying pan. Toss with the pesto and add about 2 tbsp of pasta water to slightly loosen the sauce. Season well, and serve immediately.

20 mins

2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box