AFFILIATE_ID -1 DIRECTIONS 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. INGREDIENTS DESCRIPTION potatoes (new) DIRECTION halved if large MEASUREMENT gram QUANTITY 225 DESCRIPTION spring greens DIRECTION shredded MEASUREMENT gram QUANTITY 225 DESCRIPTION french beans DIRECTION halved MEASUREMENT gram QUANTITY 150 DESCRIPTION olive oil DIRECTION MEASUREMENT tablespoon QUANTITY 2 DESCRIPTION dried linguine or tagliatelle DIRECTION MEASUREMENT gram QUANTITY 275 DESCRIPTION pesto sauce DIRECTION MEASUREMENT tablespoon QUANTITY 4 DESCRIPTION pine nuts DIRECTION toasted (optional) MEASUREMENT tablespoon QUANTITY 2 DESCRIPTION seasoning DIRECTION MEASUREMENT QUANTITY KEYWORDS lang: main course NAME Pasta with shredded greens and pesto NOTE We used spinach in stead of spring greens. NUTRITION Per serving: 434 calories protein 13g carbohydrate 65g fat 16g sat. fat 2g added sugar none fibre 5g salt 0,57 g PREP_TIMES AMOUNT 25 TIME_TYPE_ID 12 TIME_UNIT_ID 2 SERVINGS 4 SOURCE BBC Vegetarian Good Food 1994 (mar) p54 TYPE 102