• 250g haricots verts
• app. 100g small potatoes
• 350g tagliatelle
• 150g (fresh) pesto

Making the pesto yourself:

• 50g basil
• 1 clove garlic
• 30g pine nuts
• 30g grated Parmesan
• cheese
• 5-6 tbs olive oil

Nicely with:

• 4 large fresh figs
• 4 Parma ham slices

1. Chop off the small ends of the haricots verts. Boil the potatoes in lightly salted water in 10-15 minutes. Prepare the tagliatelle according to the instructions on the package. Boil the haricots verts crisp in app. 4 minutes.

2. Pour off the potatoes and steam them dry. Pour off the pasta and let it drain. Mix the pasta, potatoes and pesto in the pan. Add the haricots verts, mix and serve.

3. Preferably take fresh pesto from the chilled shelf or make it yourself: mix the basil, garlic, pine nuts, grated Parmesan cheese and olive oil in the food processor.