Ingredients Jump to Instructions ↓

  1. 350g dried linguine

  2. 350g green beans, trimmed and halved

  3. 50g fresh basil leaves, roughly chopped

  4. 25g rocket leaves, roughly chopped

  5. 50g Parmesan cheese or Pecorino cheese, grated

  6. 2-3 garlic cloves, peeled

  7. 150g fat-free natural fromage frais

  8. 100ml vegetable stock

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to the packet instructions, adding the green beans to the pan for the last 3 minutes of cooking time.

  2. Meanwhile, make the pesto by placing the basil and rocket leaves in a food processor with the grated cheese and the garlic. Blend until everything is finely chopped. Scrape down the sides of the bowl with a spatula and ensure there are no large chunks remaining if there are, blend again briefly.

  3. Add the fromage frais and stock to the processor and blitz again until creamy and fairly smooth.

  4. Drain the pasta and beans and return to the saucepan. Stir in the pesto sauce and toss to mix well.

  5. Serve immediately garnished with a little extra grated Parmesan.


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