200 g (7 oz) potatoes, peeled and cut into small cubes
200 g (7 oz) green beans, trimmed and halved
350 g (11 1/2 oz) dried linguine
2 red chillies, finely chopped
250 g (8 oz) shop-bought fresh green pesto
salt and pepper
grated pecorino cheese, to serve
Cook the potatoes in a large saucepan of lightly salted boiling water for 10–12 minutes or until just tender, adding the beans 4 minutes before the end of the cooking time. Drain well, then return to the pan.
Meanwhile, cook the pasta in a separate saucepan of boiling water according to the packet instructions until al dente, then drain and add to the potatoes and beans.
Mix together the red chillies and pesto in a bowl, then season well. Spoon into the pasta mixture and toss to mix well.
Spoon into warm bowls and serve with grated pecorino cheese to sprinkle over.