Herby pesto, bean & potato pasta

• 500g bag new potatoes, halved

• 400g pasta shapes

• 225g green beans, trimmed and sliced

• 2 tbsp crème fraîche

For the pesto

• large bunch mixed herbs (use whatever you have, such as basil, chives, dill, mint, parsley, or rocket - about 25g in total)

• 3-4 tbsp olive oil

• 1 garlic clove, crushed

• zest 1 lemon, plus a squeeze of juice

• 50g parmesan(or vegetarian alternative), grated, plus extra shaved, to serve

1. Bring a pan of salted water to the boil and cook the potatoes for 5 mins. Add the pasta and cook following pack instructions. Add the green beans 3 mins before the end.

2. Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.

3. When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.

#pasta