Pasta with new potatoes, green beans and pesto from River Cottage Veg: 200 Inspired Vegetable Recipes (page 256) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Rutabaga on December 05, 2019

    I made this again, making the pesto from scratch as written (except I used a greater ratio of basil to parsley), substituting broccolini for green beans, and using baby potatoes sliced in half (rather than matchsticks). It was very good, but in this case I should have added the potatoes right from the start, or perhaps a minute prior to adding the pasta. Because I added them a few minutes after the pasta, the pasta was slightly overcooked by the time the potatoes were just done.

  • Rutabaga on October 19, 2017

    This is an excellent, very fast one-pot dish if you use store-bought pesto (I used Costco's jarred pesto). Of course, if you have the time and the basil, homemade makes it even better. Cooking everything in the same pot simplifies the process greatly, but I found 12 minutes too long for my potatoes. They turned to mush when I mixed the pesto in at the end. Fortunately, it still tasted good, although it gave the dish a rather mealy texture. Next time, I will only cook the potatoes for 10 minutes. Brined black olives would also be a great addition along with the pesto.

  • Zosia on April 12, 2015

    Wonderful flavour but despite its light and spring-like appearance, was quite a substantial dish caused by the starch+starch combination. I appreciated the economy of cooking the main ingredients together in a single pot, but for this to work, you really needed to know just how long each would take (4 minutes would have been too long for my green beans, 2 was perfect).

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