Pasta with new potatoes, green beans and pesto

Pasta, potato and pesto

This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours!

It doesn’t take a rocket scientist to work out what’s included in the recipe. It’s really easy to throw together, although I did go off piste on a couple of occasions.

Firstly, Hugh’s pesto requires both basil and parsley, and the option of a few sprigs of mint. I was all out of parsley and mint so free-styled a little and threw in a handful of rocket, it’s green and tasty and seemed to do the trick.

I’m also a sucker for sautéed potatoes, so popped mine in a frying pan with some olive oil until they were nice and golden, and our olives were black not green (because the husband wasn’t properly briefed before going to the supermarket!).

The result, a lovely bowl of pasta that’s easy to make and leaves you with a satisfied smile on your face.

The verdict from the husband: ‘I think I might go and lie down for a bit.’ The carb coma was kicking in.


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