Pesto Pasta with Green Beans & Potatoes

Ingredients

• 350 g Bronze-Cut Rigatoni(our product)
• 1 jar (190 g) Basil & Pine Nut Pesto(our product)
• 2 medium waxy potatoes, diced
• 150 g green beans, trimmed
• 30 g Parmesan, grated

1. 1Boil the diced potatoes in salted water for 5 minutes.
2. 2Add the pasta and cook for 6 minutes, then add the green beans for the final 4 minutes.
3. 3Drain, keeping half a cup of the starchy water.
4. 4Off the heat, fold in the pesto with a splash of cooking water until creamy. Serve with Parmesan.