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Ingredients

• 600 g (1 lb 5 oz) small new potatoes, halved or quartered
• 225 g (8 oz) broccoli, cut into small florets
• 75 g (2½ oz) shelled broad beans, skinned if preferred, 340–400 g (12–14 oz) in pods
• 170 g (6 oz) fine green beans, topped and tailed
• 2 courgettes, cut into bite-sized chunks
• 300 g (10½ oz) 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 sauce
• 4–5 garlic cloves, coarsely chopped
• 2 tbsp pine nuts
• 100 g (3½ oz) fresh basil leaves
• 55 g (2 oz) Parmesan cheese, freshly grated
• 4 tbsp extra virgin olive oil
• 2 ripe tomatoes, diced
• salt

Description

This Is A Traditional Ligurian Dish That Is Usually Made With Potatoes, Green Beans And Baby Broad Beans. Here, Broccoli And Courgettes Boost The Green Vegetable Content. The Pesto Sauce Used To Dress The Pasta And Vegetables Is Lighter Than Most, But Sti

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