Pinch of Nom’s pesto green bean spaghetti recipe
An indulgent midweek dinner that won’t break the bank.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
12
MINUTES
Ingredients
150g dried spaghetti
170g new potatoes, sliced
100g green beans, trimmed
60g fresh basil
4 garlic cloves, peeled
30g Parmesan cheese, finely grated
Juice of 1 lemon
Method
Add the spaghetti and new potatoes to a large saucepan of boiling water. Cook for eight minutes until the potatoes and spaghetti are nearly done. Add the green beans and cook for another four minutes.
While the spaghetti is cooking, add the basil, garlic, Parmesan cheese and lemon juice to a food processor. Blitz until smooth.
Once the spaghetti, potatoes and green beans are cooked, drain (reserving a little of the cooking water).
Add the spaghetti, potato and green beans back to the pan and pour over the pesto mixture. Add one tablespoon of the reserved pasta water, stir and add a few extra tablespoons of water as needed (we added three tablespoons of the reserved pasta water to coat our pasta, but it depends on how thick your pesto is. Start with one tablespoon and go from there). The pesto should coat each spaghetti strand. Serve.
