Pesto Potato Pasta

Warming: Pesto Potato Pasta

INGREDIENTS

• 1/2 C Basil Pesto (made using garlic infused oil)
• 425g gluten free Spaghetti Pasta
• 400g Potato, peeled and cubed into 2x2cm pieces approximately
• 1 C Green Beans, cut into 2cm pieces approximately
• 1 Lemon, zested and juiced
• 1/2 tsp Chilli Flakes
• 1/2 tsp Salt (to taste)
• 1/2 tsp Pepper, ground (to taste)

INSTRUCTIONS

1. Add the pasta and potatoes to the boiling water and cook until the pasta is al dente and the potatoes have cooked through.
2. Add the green beans to the pot to blanche a few minutes before the pasta and potatoes are ready.
3. Drain the pot, reserving about 1/4 C of the pasta water.
4. Add the pesto to the pot, along with the lemon zest and juice, chilli flakes, salt and pepper.
5. Add some of the reserved pasta water, and mix to combine, adding additional water as required, until the required consistency has been reached and the pasta is well coated in the sauce.
6. Serve while warm.