3/4 lb (375 g) penne

2 cups (500 ml) green beans, halved diagonally

2 cups (500 ml) baby potatoes, boiled and quartered

2 tablespoons (30 ml) olive oil

1 clove garlic, finely chopped

1/4 cup (60 ml) pesto

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside. Keep 250 ml (1 cup) of the cooking water.

In a small saucepan of salted boiling water, blanch the beans for 3 to 4 minutes or until tender. Place in ice water to set their colour. Drain and set aside.

In a large non-stick skillet, brown the potatoes in the oil. Season with salt and pepper. Add the garlic, beans, and cook for 2 minutes. Add the pasta, pesto and reserved cooking water. Toss to combine and cook until the cooking water has been absorbed. Adjust the seasoning. Serve and sprinkle with Parmesan.

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