Whenever someone tells me not to do something, I become instantly rebellious and pull in the opposite direction. Such has been my reaction to #LCHF. The more I hear that carbs are so yesterday, the more of them I want to pile onto my plate!
This month’s recipe streamlines a carb-laden Genoese classic into a one-pot-wonder. Do not stray off to answer emails while things are boiling, or you may overcook the beans and ruin this little gem.
Spring is here, so Michael Olivier has suggested we try a rosé from Grangehurst Wine Estate in Stellenbosch with this dish.
You will need
500g baby potatoes*, well washed and halved, skins left intact
300g green beans, left whole or cut into thin diagonal slivers
500g fettucine or tagliatelle
130g jar Pesto Princess Basil Pesto, diluted with 2 tbsps of boiling pasta water, and 2 tbsps of olive oil
Olive oil, salt and pepper
* Sam, our photographer and chef, found some Fingerling potatoes at Woolies and decided to use those, along with wholewheat pasta, since she enjoys the nutty flavour of it.
Feel free to improvise.
Drop potatoes into generously salted water once it reaches a rolling boil. Cook until just about tender.
Add the pasta to the pot along with the potatoes. If your pasta is presented as little ‘nests’, coax gently apart with a wooden spoon while cooking.
Just before the pasta is done (cooked, but not limp) drop in the green beans for a short blast along with the potatoes and pasta. They should remain radiant green and crunchy.
Drain everything in a colander.
Stir the pesto mixture through the pasta (a warmed bowl is good for this) and season with salt and pepper. If too dry, add more olive oil.
Serve immediately with a simple green salad, and your favourite bread.
Serves 4 starving people.
Michael Olivier’s Choice
Grangehurst Cape Rose Blend 2013
Jeremy and Mandy Walker of Grangehurst Wine Estate in Stellenbosch, make some serious wines, including this rosé which is one of my favourites. Good with food, and just great as a glass on its own.
It looks like:
Gem bright, dark cherry blossom pink.
It smells like:
Red berries and cherries.
It tastes like:
Deliciously zippy and refreshing. Complex, dry, with a touch of soft tannin, reminiscent of a delicate red wine. Waves of berries and a whisper of oak. Long aftertaste pointing to the nobility of the grapes.
Styling & photography – Sam Linsell
Art direction & design – Roxanne Spears of Good Design