A quick vegetarian dish.
- 400g of spaghetti
- 2 medium potatoes
- 100g green beans
Cut the potatoes in half, and cut each half into slices about 1cm thick. You can peel the potatoes first if you want, but the skin is full of important nutrients, so I leave them on.
Bring a saucepan of salted water to the boil and add the potatoes. The potatoes need to boil for about 20 minutes. Add the pasta before the potatoes have finished cooking, making sure to leave enough time to cook the pasta. My spaghetti takes about 11 minutes to cook, so I add it when the potatoes have been in the sauce pan for 9 minutes.
Four minutes before the end, add the green beans. Once the potatoes are tender and the pasta is al dente, drain the water from the pan. Mix in the pesto sauce and serve.