This fuss-free pasta dish is perfect any day of the week - whether you need a quick meal or fancy something tasty with friends at the weekend, this easy linguine is ready in only 20 minutes.
350g dried linguine
350g green beans, trimmed and halved
For the pesto sauce:
50g fresh basil leaves, roughly chopped
25g rocket leaves, roughly chopped
50g Parmesan cheese or Pecorino cheese, grated
2-3 garlic cloves, peeled
150g fat-free natural fromage frais
100ml vegetable stock
The pesto sauce is also terrific drizzled over cooked potatoes or meat, especially chicken.
Cook the pasta according to the packet instructions, adding the green beans to the pan for the last 3 minutes of cooking time.
Meanwhile, make the pesto by placing the basil and rocket leaves in a food processor with the grated cheese and the garlic. Blend until everything is finely chopped. Scrape down the sides of the bowl with a spatula and ensure there are no large chunks remaining – if there are, blend again briefly.
Add the fromage frais and stock to the processor and blitz again until creamy and fairly smooth.
Drain the pasta and beans and return to the saucepan. Stir in the pesto sauce and toss to mix well.
Serve immediately garnished with a little extra grated Parmesan.
Syns per serving: Extra Easy: 2˝ Green: 2˝ Original:17˝