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Tagliatelle with new potatoes and pesto

Recipe from: 25 February 2011

Ingredients 8
Servings 6
Time 5 mins


  • 500
    new potatoes, quartered
  • olive oil
  • salt & pepper to taste
  • 300
    green beans, trimmed
  • juice of 1/2 lemon
  • 500
  • 1/2
    reduced fat cream
  • 3-4
    basil pesto


25 mins
Pre-heat the oven to 220°C.
Place the quartered new potatoes on a roasting tray and drizzle with olive oil and season to taste.
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.
Meanwhile, steam/blanche 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.
Set aside.
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 together.
Adjust the seasoning.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.



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