Ingredients:
300 g farfalle pasta
300 g small new potatoes
200 g green beans
4 tablespoons pesto sauce
1 clove garlic, grated very finely
3 tablespoons best olive oil
3 tablespoons freshly grated parmesan cheese
salt and pepper
Directions:
Cook the pasta.
Drain, reserving a couple tablespoons of cooking water.
Keep the pasta warm.
Coordinate the cooking so the potatoes are ready at the same time.
They will probably need to boil in a separate pan of water for 15 minutes.
Drain.
Cut the beans in half and boil them in salted water for two minutes.
Drain.
While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
Put the pasta, potatoes and beans into the bowl.
Toss and serve.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.