linguine, pesto, new potatoes and green beansrating:
from Olive magazine
10 medium-sized new potatoes, well scrubbed
120g green beans, lightly steamed, drained and refreshed
pesto - 4 tablespoonsful
extra virgin olive oil
cook potatoes in boiling salted water.
cook pasta, reserving a ladelful of the cooking liquor.
when potatoes are cooked, drain, refresh and drain again, then slice coarsely into a bowl. Add the green beans and the pesto. Mix well and add a generous amount of lovely olive oil.
when pasta is cooked, drain it, return it to the saucepan, add potato, pesto and bean mixture together with the reserved ladelful of cooking liquid. Season well and toss over high heat. Serve instantly!