This dish originates from Genoa and is dead simple to make. In 20 minutes or less you'll have a quick, healthy family meal ready to serve.
- 17 2/3 oz farfalle pasta
- 1 tbsp olive oil
- 8 3/3 ounces green string beans
- 1 medium red potato
- 5 tbsp of basil pesto
- 2 2/3 oz Parmesan (grated)
Step 1: Place a pot of water on a high heat and bring to the boil. Once boiling add the oil and salt, then the pasta, reduce to a simmer. Cook your pasta to its packet instructions, giving it the occasional stir.
Step 2: Top the beans and slice the potato as thinly as you can. 5 minutes before the pasta is done add the beans and potato to the pot. When cooked, drain the pasta, reserving a cup of the water, return to the hot pan and add the pesto. If the sauce is a bit thick add some of the reserved water. Stir in half the Parmesan.
Step 3: Plate up and serve with a side salad or for a peppery bite arugula and top with the remaining Parmesan.