Another recipe from Hugh Fearnley-Whittingstall. This is a relatively easy, one-pot dish that tastes fabulous. Hugh suggests you make your own pesto; personally I just can't be bothered and tend to use store bought, but bear in mind (strictly) vegetarian pesto is hard to come by (I can only find organic veggie pesto) so you might want to make your own if you're a strict vegetarian who won't eat non-veggie cheese, like I am. The dish works well without olives (I had to omit them as I didn't have any when cooking this) but I would highly recommend them as they add a lovely final touch to the dish.
300g new potatoes
300g pasta
300g frozen green beans
50g olives (optional)
2 tbsp pesto
cheese, to serve (optional)
1. Slice new potatoes into small chips.
2. Bring a large pan of water to the boil. Add some olive oil and salt, and the potato and pasta. Cook until the pasta needs around 5 minutes more cooking time (this should be 7 - 9 minutes depending on type of pasta).
3, With 5 minutes to go, add the frozen green beans. Note that if you decide to use fresh green beans you will need to increase the cooking time!
4. When cooked, drain the pasta, beans and potatoes and add back to the pan. Don't worry if your potatoes are mushy, this just means they cooked quickly, but it won't ruin the dish in any way (and is preferable to them being undercooked). Add the pesto, and mix thoroughly.
5. Serve, seasoning with salt and fresh black pepper, and add cheese and olives if wanted.
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