You will need
1 T (15 ml) Ina Paarman’s Vegetable Stock Powder
250 g wholewheat screw noodles
4 large potatoes, peeled and cubed 1 cm x 1 cm
200 g fine green beans, trim stem ends and cut beans in half
2 t (10 ml) Ina Paarman’s Pasta Spice
2 T (30 ml) olive oil
± 4 T (60 ml) Ina Paarman’s Basil Pesto
½ cup (125 ml) finely grated parmesan cheese
freshly ground black pepper
Method
Bring 2 litres of water to the boil in a big saucepan (use boiling water from the kettle to speed things up). Add Vegetable Stock Powder, noodles and cubed potatoes. Boil briskly for 8 minutes. Add green beans and boil for ± 5 minutes until tender.
Drain and reserve ½ cup of pasta water.
Return cooked ingredients to the saucepan and add Pasta Spice, olive oil and Basil Pesto. Toss gently and add some/or all of the reserved pasta water to create a sauce.
Dish into pasta bowls. Sprinkle cheese over and top with freshly ground black pepper. Serve with a tossed salad dressed with our Classic Balsamic Vinaigrette.
