METHODPut a pan of salted water onto boil. Add the potatoes & pasta and cook until the pasta is al dente (about 10 minutes).
Add the beans & asparagus to the pan 4 minutes before the end of cooking.
Drain the pasta & vegetables. Add the Sacla Classic Basil Pesto and combine well. Season to taste.
Tip into a serving dish and sprinkle over the olives and shavings of parmesan.
A super quick and easy pasta salad, perfect for a main meal or BBQ side dish.
Serves: 4
Preparation: 10 mins
Cooking: 10 mins
300g Albert Bartlett Apache Potatoes (peeled and cut into thick matchsticks)
300g pasta spirals
100g French green beans (cut in half)
100g asparagus tips (cut in half)
Handful pitted green olives (halved)
3 tsp Sacia green pesto
50g (2oz) parmesan