Pre-heat the oven to 220°C.
Place the quartered new
potatoes on a roasting tray and drizzle with olive oil and season to
Toss the potatoes to coat them with the seasoning and oil and
then place into the oven.
Allow to roast for 20-25 minutes until golden
brown and crispy on the outside.
the green beans for 5 minutes until just tender but still ‘al dente’ and
plunge them into a bowl filled with ice cold water.
Drain the green
beans and season with the lemon juice, salt and pepper.
Cook the tagliatelle in
salted, boiling water for 10-12 minutes and drain.
Toss with the reduced
fat cream and pesto.
Add the new potatoes and green beans and toss
Adjust the seasoning.
with permission of Simply Delicious.
visit Simply Delicious’
blog, click here.