Herby pesto, bean & potato pasta

• bag new potatoes↗500g 500g

  halved

• pasta↗400g 400g

  shapes

• green beans↗225g 225g

  trimmed and sliced

• crème fraîche↗2 tbsp 2 tbsp
• mixed herbs↗large bunch large bunch

  (use whatever you have, such as basil, chives, dill, mint, parsley, or rocket - about 25g in total)

• olive oil 3-4 tbsp
• garlic clove↗1 1

  crushed

• zest 1 lemon

  plus a squeeze of juice

• parmesan↗50g 50g

  (or vegetarian alternative), grated, plus extra shaved, to serve

Step-by-step instructions

1. 1

   Bring a pan of salted water to the boil and cook the potatoes for 5 mins. Add the pasta and cook following pack instructions. Add the green beans 3 mins before the end.

2. 2

   Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.

3. 3

   When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.