Herby pesto, bean & potato pasta

You’ll make this again and again, it’s good for you, low fat and simple to make

  • Prep:5 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 405
  • fat 12g
  • saturates 4g
  • carbs 66g
  • sugars 4g
  • fibre 4g
  • protein 14g
  • salt 0.21g


  • 500g bag new potatoes, halved
  • 400g pasta shapes
  • 225g green beans, trimmed and sliced
  • 2 tbsp crème fraîche
  • large bunch mixed herbs (use whatever you have, such as basil, chives, dill, mint, parsley, or rocket - about 25g in total)
  • 3-4 tbsp olive oil
  • 1 garlic clove, crushed
  • zest 1 lemon, plus a squeeze of juice
  • 50g parmesan (or vegetarian alternative), grated, plus extra shaved, to serve


For an even speedier version of this dish, use a jar of pesto. Try a classic basil one or a rocket-based version.


  1. Bring a pan of salted water to the boil and cook the potatoes for 5 mins. Add the pasta and cook following pack instructions. Add the green beans 3 mins before the end.

  2. Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.

  3. When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.

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