Recipe & photography by Izzie Cox.
Serves 4
Ingredients
2 Maris Piper potatoes, peeled and chopped into 1cm cubes
60g pine nuts, toasted, plus extra to serve
60g fresh basil, plus extra to serve
3 tbsp extra virgin olive oil, plus extra to serve
Zest and juice of 1 lemon
1 garlic clove, peeled
75g Parmesan, plus extra to serve
250g Northern Pasta conchigliette
200g green beans, trimmed and cut into 1cm pieces
Salt and freshly ground black pepper
Method
Bring 1.5 litres of water to the boil in a large pot and season with salt very generously. Add the potatoes and cook for 15 minutes. Add the conchigliette.
Meanwhile add the pine nuts, basil, olive oil, lemon zest and juice, garlic and Parmesan to a food processor and season well. Pulse to form a coarse pesto.
Add the conchigliette and green beans and cook for 7 minutes, stirring often, until soft. Take off the heat and stir through the pesto.
Divide between bowls and finish with more pine nuts, basil, olive oil and Parmesan.
