Pesto pasta with green beans and potatoes

Method

1. Set a large pot of well salted water on to boil. Scrub the potatoes and cut them into 1.5 cm dice, then trim the green beans and halve them.
2. To make the pesto, crush the garlic with a pinch of salt in a pestle and mortar or small food processor, then add the pine nuts and basil leaves and pound to a rough paste. Stir in the nutritional yeast, the olive oil and the juice of half the lemon.
3. Boil the potatoes for 5 minutes.
4. Put the pasta into the same pot and cook for the time on the packet, about 10 minutes, adding the green beans for the last 4 minutes. It is ready when a cube of potato crushes easily and the pasta is tender.
5. Scoop out half a mugful of the cooking water, then drain.
6. Return everything to the pot off the heat, add the pesto and 2 to 3 tablespoons of the water and stir until coated and glossy.
7. Taste, and add more lemon juice, salt and black pepper if it needs it. Serve at once.

Tip Pine nuts are expensive. Toasted sunflower seeds or blanched almonds make a decent pesto, and you will not notice the swap once it is blended with the basil.

Photo made with AI.

From Nosha · nosha.app