Pesto Pasta With Broad Beans & Potatoes

[Guest guest]

Pesto Pasta With Broad Beans & Potatoes

 

You can add or substitute with fennel or lightly sautéed courgettes.

Serves 4 as a main dish.

 

• 500 g dried pasta; spaghetti, fettuccine or linguine

• 450 g potatoes, cut into large bite-sized chunks

• 200 g shelled broad beans

• 4 tablespoons basil pesto

• Parmazano for sprinkling

• Optional: a handful of pine nuts for sprinkling

 

Fill a large pot with water and bring it to the boil. Drop in the broad beans

and cook for 3 minutes then remove them with a slotted spoon and rinse them

under cold water. Remove the skins, drop the beans back into the boiling water,

and cook them for about 3 minutes, until tender. Turn the oven on to a low heat,

for warming food. Remove the broad beans to a large bowl, and keep the bowl warm

in the oven. Drop the potatoes into the pot and boil until just done. Remove

them with a slotted spoon and add to the bowl of beans. Add the pasta to the

boiling water and cook until tender. Add pasta to the bowl and toss in the

pesto, adding some cooking liquid if the mixture looks dry. Serve in bowls with

a sprinkling of Parmazano and pine nuts.