Pappardelle with Green Beans and Pesto

Serves: 4

Ingredients

• Large bunch basil, leaves picked
• 2 garlic cloves, crushed
• 50g toasted pinenuts
• 50g Parmesan, grated
• Olive oil
• 200g green beans, trimmed and halved
• 400g fresh pappardelle
• 200g ricotta
• A squeeze of lemon juice

Method

• Boil water in a large pasta pot.
• Put the basil, garlic and pinenuts into a food processor and pulse until you have a very rough pesto. Scrape into a bowl and add the Parmesan and enough oil to bring all of the ingredients together. Set aside.
• Add salt to the boiling water and cook the green beans in the salted water for 2 minutes.
• Add the pasta and cook for a further 2 minutes.
• Drain and stir through the pesto.
• Divide between bowls and serve with a scoop of ricotta and a squeeze of lemon juice.