1 Cook potatoes in boiling salt water for 12-15 minutes until tender. Blanch greens and beans in boiling water for 2 minutes, drain, refresh under cold water and pat dry.
2 Cook the pasta according to packet instructions until al dente.
3 Meanwhile, heat the oil in a large frying pan, add the potatoes and fry over a medium heat for 5-6 minutes. Add the greens and beans and fry for a further 3-4 minutes.
4 Drain the pasta well and stir into greens with a pesto sauce and seasoning. Serve at once garnished with pine nuts, if using.
Notes
We used spinach in stead of spring greens.
Nutritional
information per serving
Per serving:
434 calories protein 13g carbohydrate 65g fat 16g sat. fat 2g added sugar none fibre 5g salt 0,57 g
Keywords
lang: main course
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