Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
One-pot green bean, potato & pesto pasta
Serves 4 - 5
Easy
Prep:
Cook:
For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes – a light supper for long summer evenings
Skip to ingredients
- 350g baby new potatoes
- 400g penne or fusilli
- 1 litre hot vegetable stock
- 200g fresh pesto(ensure vegetarian, if needed)
- 120g green beanstrimmed
- ½ lemonzested
- grated parmesan or vegetarian alternativeto serve
Nutrition: per serving
- kcal488
- fat18g
- saturates3glow
- carbs65g
- sugars5glow
- fibre8g
- protein12g
- salt0.37g
Method
step 1
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.
step 2
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.
