Riviera Pesto alla Genovese Pasta
On the table in 20 mins
Serves 4
vegetarian
Ingredients
- 400g Conchiglie pasta
- 2 salad potatoes, peeled and chopped
- 150g green beans, trimmed and halved
- 120g Sacla’ Classic Basil Pesto
- Salt & black pepper to taste
- 1 handful Parmesan
Method
- In a large pan of boiling, salted water, cook the pasta to your liking
- After half the cooking time add the potatoes and green beans to the pan
- Drain, leaving a little of the cooking water clinging to the pasta
- Add Sacla’ Pesto, season and toss all the ingredients together
- Sprinkle over Parmesan for serving
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