Pesto pasta with green beans

Bring 2.5 l water to a boil in a large pot over high heat.

• 2.5 l Water

Meanwhile, while step 1 runs

Meanwhile, peel the potatoes and cut them into 1.5 cm cubes.

• 200 g Potatoes

Meanwhile, while step 1 runs

Wash the green beans, trim the ends and cut the beans into 3 cm pieces.

• 200 g Green beans

Meanwhile, while step 1 runs

Toast the pine nuts in a small pan without fat over medium heat for about 2 minutes, until fragrant and golden. Then tip them onto a plate.

• 20 g Pine nuts

Salt the water with 1 tbsp salt. Add the potato cubes and cook for 3 minutes.

• Salt

Meanwhile, while step 5 runs

Meanwhile, pick the basil leaves off the stems.

• 1 bunch Basil

Meanwhile, while step 5 runs

Finely grate the parmesan.

• 30 g Parmesan

Meanwhile, while step 5 runs

Peel the garlic clove and chop it roughly.

• 1 Garlic clove

Add the penne and beans to the potatoes. Cook 1 minute less than the package says, about 9 minutes, until everything is soft.

• 200 g Penne

Meanwhile, while step 9 runs

Meanwhile, blend the basil, half the pine nuts, parmesan, garlic, olive oil and 1 pinch salt in the tall beaker in short bursts until finely blended, so nothing gets warm.

• 3 tbsp Olive oil
• Salt

Scoop out a cup (about 150 ml) of pasta water.

Drain the pasta, potatoes and beans in a colander and return them to the pot. Leave the stove off.

Add the pesto and 3 tbsp pasta water and mix well, until the sauce clings creamily to the vegetables. Don't heat it again, or the basil will lose its color and flavor.

Sprinkle with the remaining pine nuts and freshly ground pepper.

• Black pepper