INGREDIENTS 

• 250g small salad potatoes halved lengthways
• 250g Spaghettini or vegan linguine
• 150g green beans, topped and tailed
• 1 jar Sacla' Vegan Basil Pesto
• 1 handful pine nuts

INSTRUCTIONS 

1. Add the salad potatoes to a large pan of water, bring to the boil and cook for 5 minutes.
   
2. Add the Linguine, stir and cook for another 5 minutes and then add the beans to the water to cook for a further 3-4 minutes
3. Once tender, drain, holding back 3 tablespoons of cooking water.
4. Add the Vegan Basil Pesto to the reserved water and toss together with the pasta, potatoes and beans.
5. To serve, scatter over a handful of pine nuts. A simple Pesto Alla Genovese!