One-pot green bean, potato & pesto pasta
By Esther Clark
For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes – a light supper for long summer evenings
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Prep:10 mins
Cook:20 mins
- Serves 5
- Easy
Nutrition per serving
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kcal 488
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fat 18g
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saturates 3g
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carbs 65g
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sugars 0g
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fibre 8g
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protein 12g
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salt 0.37g
Ingredients
- 350g baby new potatoes
- 400g penne or fusilli
- 1 litre hot vegetable stock
- 200g fresh pesto (ensure vegetarian, if needed)
- 120g green beans, trimmed
- ½ lemon, zested
- grated parmesan or vegetarian alternative, to serve
Method
Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.
Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.