THIS DISH IS a favourite amongst some of the world’s top professional cycling teams but will work just fine as a midweek lunch or dinner recipe too.

The potatoes and beans are optional but for those partaking in physical activity, don’t be shy here as these give it an extra loading of carbs.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4

Ingredients

• 1 & 1/2 cups diced potatoes, skins on
• 1 & 1/2 cups green beans, fresh or frozen, cut into 1-inch pieces
• 3 garlic cloves, peeled and thinly sliced
• 100 grams spaghetti
• 1/4 cup basil pesto
• 1 tablespoon pine nuts, toasted
• 1 tablespoon grated cheese cheese (cheddar or romano)
• Salt & pepper to taste

Directions

1. Bring half a medium-sized pot of lightly salted water to the boil. Add the potatoes, beans and garlic before cooking uncovered for 5 minutes.

2. Add the pasta and return to the boil, stirring often until it’s al dente (or just slightly hard).

3. Remove a quarter cup of the pasta water and combine it with the pesto in a large serving dish.

4. Drain the pasta, potatoes, beans, and garlic and toss gently with the pesto. Top each serving with pine nuts and cheese to taste.

Nutrition

Per serving: 362 calories, 12 grams protein, 57g carbs, 10g fat, 5g fibre.

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