Pasta with potato, beans and pesto

Cook the potatoes in boiling water for about 15 minutes or until they are tender, but not soft. Add the broccoli, broad beans, green beans and courgettes, and simmer all together for a further 5 minutes.

Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.

Make the pesto sauce while the vegetables and pasta are cooking. Pound the garlic with a pinch of salt and the pine nuts in a mortar using a pestle. Add the basil and continue pounding until the ingredients form a green paste, then work in the Parmesan cheese and oil. Finally, work in the tomatoes. Alternatively, the pesto can be made in a food processor or blender: put all the ingredients, except the oil, in the container and whiz to a paste, then gradually add the oil through the feed tube with the motor running.

Drain the pasta and vegetables and toss both together. Top with the pesto, garnish with sprigs of basil, scattering them over the top, and serve immediately.