Italian riviera-style pasta Recipes

Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

400g Sacla' Conchiglie Pasta
2 medium salad or waxy potatoes,
peeled and chopped
150g green beans, trimmed and halved
120g Sacla’ Classic Basil Pesto
salt and freshly ground black pepper
freshly grated Parmesan cheese

Instructions

Bring a large pan of salted water to the boil and cook the Sacla' Conchiglie Pasta according to the timings on the pack.

After half the cooking time, add the potatoes and green beans to the pan, cover and bring to the boil again.

Remove the lid and continue to cook for the allotted time or until the pasta is al dente.

Drain, leaving a little of the cooking water clinging to the pasta.

Add the pesto, season and toss all the ingredients together.

Divide among four bowls and grate over a little Parmesan before serving.

Photo from My Italian Family Cookbook by Lawrence Dallaglio published by Simon& Schuster Illustrated May 2011.