Mix up dinner times and make your own pesto sauce served over salad with Fusilli pasta.
150g Fusilli Pasta (this will give you 300g cooked pasta)
4 large Potatoes, peeled, cut into 2-3 cm cubes and cooked, cooled
150g Long Green Beans, cut into 3cm pieces and cooked, then cooled under cold water
For the Dressing:
2 pots fresh Basil
20g Parmesan Cheese, cut into chunks
2 cloves Garlic, peeled
6-7 tbsp Extra Virgin Olive Oil
Salt
Coarse Ground Black Pepper
To serve:
Extra Parmesan Cheese
A few extra Basil Leaves
Bring a medium pan of water to a rapid boil, add a little salt, and then cook the pasta until cooked. Drain off, then place into a bowl and add a touch of olive oil. Add the cooked potatoes and cooked beans.
Place all the basil, including the stalks from the basil pots, Parmesan cheese, garlic and oil into a food processor or liquidiser. Blitz until really smooth and once ready, pour over the cooked potatoes, beans and pasta. Really mix well, check the seasoning and adjust if needed.
Pile into a large bowl and top with extra Parmesan shavings and a few fresh basil leaves. Serve at room temperature.
Top Tips:
Add in a little oil to cooked, drained pasta as this will stop it sticking together
Cooking green beans in rapidly boiling water, then plunging into cold water, keeps the bright green colour, drain well
