Pasta with Beans and Pesto

'This is a really easy recipe adapted from Hugh Fearnley-Whittingstall’s recipe'

Ingredients:

330g new potatoes

300g pasta

200g French or green beans

50g olives

100g pesto

1tbs Parmesan cheese

Method:

Cut the potatoes into quarters length ways so you get long, thin wedges, cook in a large pan of salted water

The potatoes should be ready in 12-15 minutes

At the same time cook the pasta in another large pan of salted water

I used rice pasta for this particular dish

I also used a tin of French beans as I couldn’t find fresh ones, but the recipe works just as well with garden peas or asparagus

Warm the beans in a pan, for 3-4 minutes

Drain the pasta, the beans and the potatoes and let them rest for a few minutes before adding the pesto

Again I used ready-made pesto, although the recipe would be even nicer if you made your own pesto, with fresh basil, parsley, garlic, olive oil, parmesan, lemon juice and pine nuts

Mix together thoroughly but gently and serve in warm bowls

Scatter over the green olives and the grated parmesan cheese

and serve with warm crusty bread like ciabatta