Traditional Green Bean and Pesto Tagliatelle

Method

• 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.