Farfalle in pesto


Farfalle (bow pasta) in pesto with green beans broccolini, pine nuts and potatoes

Ingredients

  • 250 grams dried Farfalle
  • 125 grams green beans
  • 1 red potato
  • 1 small bunch broccolini
  • ¼ cup pine nuts
  • 30 grams parmesan cheese
  • 3 tablespoons of a good pesto
  • Rock salt
  • Black pepper
  • Virgin Olive oil

Method

Put water on to boil.

Trim beans top and tail.  Clean and thinly slice potato, trim end from broccolini and chop into small pieces.

Cook pasta in boiling water with a little salt for about 5 to 7 minutes.  Before the pasta is cooked add trimmed beans, thinly sliced red potato and trimmed broccolini

Grate parmesan.  Toast pine nuts - be careful you don’t burn them just add them to a hot pan and toss around only takes a minute or two.

When the pasta and vegetables have cooked drain BUT KEEP a cup of the pasta water, put to one side.

Add pasta and vegetables to a hot pan with olive oil (about a tablespoon of olive oil) add pesto and toss around, add a little of the pasta water to thin it out. 

Taste and season with salt and pepper, add pine nuts and a drizzle of olive oil and a sprinkle of parmesan and serve.