- 600 g small new potatoes, halved or quartered
- 250 g broccoli, cut into small florets
- ½ cup (90 g) shelled broad beans, peeled if preferred, 350–400 g in pods
- 175 g fine green beans, topped and tailed
- 2 zucchini, cut into bite–sized chunks
- 300 g tubular or hollow pasta shapes, such as casarecce (slim rolled lengths), gemelli (narrow spirals), orecchiette (little ears) or gnocchi (fluted shells)
- sprigs of fresh basil to garnish
- Tomato pesto
- 4–5 cloves garlic, coarsely chopped
- 2 tablespoons pine nuts
- 100 g fresh basil leaves
- ½ cup (50 g) freshly grated parmesan
- 4 tablespoons extra virgin olive oil
- 2 ripe tomatoes, diced
- Cook the potatoes in boiling water for about 15 minutes or until they are tender, but not soft.
- Add the broccoli, broad beans, green beans and zucchini, and simmer all together for a further 5 minutes.
- Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Make the pesto while the vegetables and pasta are cooking.
- Pound the garlic with a pinch of salt and the pine nuts in a mortar using a pestle.
- Add the basil and continue pounding until the ingredients form a green paste, then work in the parmesan and oil.
- Finally, work in the tomatoes.
- Alternatively, the pesto can be made in a food processor or blender: put all the ingredients, except the oil, in the container and whiz to a paste, then gradually add the oil through the feed tube with the motor running.
- Drain the pasta and vegetables and toss both together.
- Top with the pesto, garnish with sprigs of basil, scattering them over the top, and serve immediately.
Preparation: 10 minutes
Cooking: about 20 minutes