Traditional Green Bean and Pesto Tagliatelle
Traditional Green Bean and Pesto Tagliatelle



  • 4 small waxy potatoes, peeled and thinly sliced
  • 100g green beans
  • 250g fresh tagliatelle
  • 2-3 tbsp quality green pesto
  • 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

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