Lasagnette With Green Beans And Pesto
Lasagnette sheets - 3 per person
Green beans, cooked in boiling salted water
Pesto Genovese (refer to our pesto recipe)
Grated parmesan to garnish
Begin by putting a large pan of water on for your pasta. Season well with salt. It should almost taste like the sea!
Whilst this is coming to the boil, add your pesto and cooked green beans to a shallow pan.
When the pasta water is boiling add the sheets and cook for 2-3 minutes.
At the same time gently warm your beans and pesto. Be careful not to heat to much you just want to warm them and not cook the pesto.
Once the pasta is cooked remove from the water directly to the pan with green beans and pesto. Add a spoonful or two of the pasta water and check the seasoning.
To plate the dish layer the beans and pasta sprinkling generously with the parmesan.