Ingredients

• 400g Barilla Bavette #13
• 380g Barilla Pesto Genovese
• 1pc medium size potato, sliced
• 150g green beans, thinly sliced
• 2 tbsp Extra virgin olive oil

Method

• Bring 4L of water to boil in a large pot.
• Once boiling, add salt (7g salt to 100g pasta) and cook pasta, potato and green beans for 8 mins. Stir occasionally.
• Drain the pasta and vegetable and mix with Pesto Genovese (Do not cook Genovese sauce as it will destroy its delicate flavor).
• Drizzle with extra virgin olive oil.