Special Diet

Spicy Green Bean, Potato and Pesto Linguine

cook 20 mins
Tags: Spicey
  • 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.
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