Green Tagliatelle with Beans, Pesto and Parmesan
Green tagliatelle with beans, pesto and parmesan is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g new potatoes
- Salt
- 300 g green band noodles
- 250 g green beans
- Pepper (freshly ground)
- 4 tbsp olive oil
- 4 tbsp basil pesto (jar)
- 40 g Parmesan
Instructions
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1.
Peel, wash and cut the potatoes into bite‑size pieces. Boil in salted water for about 20 minutes, then drain.
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2.
Wash and trim the beans, halve them crosswise. Cook in heavily salted water for about 10 minutes, then drain, shock with ice water and let drain again.
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3.
Cook the noodles in plenty of boiling salted water until al dente.
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4.
Heat the olive oil in a large pan over medium heat. Add the potatoes and beans, season with salt and pepper, and warm through.
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5.
Drain the cooked noodles and mix them into the pan. Plate the pasta, spoon 1 tbsp pesto onto each plate, and shave parmesan over the top using a vegetable peeler.
