I want to start this post by saying that I am beyond Exhausted. In the last 48 hours I have flown to Cape Town, met people who will now be life-long friends (other food bloggers), had dinner at the incredible Reuben’s at the One&Only Cape Town, slept for 6 hours, went to the Food and Wine Bloggers’ Indaba, spent the day laughing, drinking wine and learning, got on a plane at 22h00 last night, arrived in Johannesburg at 23h50 and slept for 7 hours until my twins pried my eyes open and said “halloooo mama, foodie time pleaseeeee” .
I have to also add that the Indaba was such an amazing experience. Being in a room with like-minded people (also known as FOOD FREAKS) who are all so excited to be in the South African Food Blogging scene makes my skin tingle and inspires me to no end. The women behind it all, Colleen Grove (aka Browniegirl) did an incredible job bringing together the bloggers and sponsors and the event was an incredible success.
So needless to say, I will not be cooking anything too inspiring tonight. I’m even thinking of picking up some take-aways from our local Chinese place and giving the cooking a skip all-together. So you can understand how relieved I am that I cooked this little Meatless Monday meal last week already and I just get to blog about it today.
The idea of putting potatoes in a pasta dish has never really occurred to me until I read about it in an old Italian cookbook I dug out of my cupboard last week. It was really strange but also so intriguing, especially, I thought, if you make sure the potatoes are nice and crisp so that you get that lovely texture whilst eating the pasta. And I just happened to have a bag of beautiful green beans in the fridge and thought I should pop some of those in there as well.
And then, we come to the Pesto part of this meal. Last week, the wonderful people from Pesto Princess sent me an entire box full of Pesto goodies. I can tell you that I have tasted some good Pesto in the last few years, but nothing comes close to Pesto Princess’ pesto. I told them that I would taste the product and IF I really liked it and thought I could use it, then only would I feature it on my blog. I don’t want to just advertise stuff on my blog that I don’t believe in. But believe me, I LOVE this company. Their pesto’s are amazing. Packed full of cheesy and nutty flavours and it helps that their staff are incredibly upbeat and infectiously happy. To find out where you can find some of their lovely products, e-mail [email protected] .
I used a combination of their Basil Pesto and the fabulous Rocket & Walnut pesto for this recipe but use whatever you can find. And just another note on the potatoes, make sure they are really nice and crispy on the outside and beautifully fluffy on the inside after being roasting to ensure the best flavour and texture. I’m off to go fall asleep somewhere now, probably on the couch watching the cooking channel…
500g new potatoes, quartered
salt & pepper to taste
300g green beans, trimmed
juice of 1/2 lemon
salt & pepper to taste
1 packet (500g) tagliatelle
1/2 cup reduced fat cream
3-4tbsn basil pesto
- Pre-heat the oven to 220°c.
- Place the quartered new potatoes on a roasting tray and drizzle with olive oil and season to taste. Toss the potatoes to coat them with the seasoning and oil and then place into the oven. Allow to roast for 20-25 minutes until golden brown and crispy on the outside.
- Meanwhile, steam/blanche the green beans for 5 minutes until just tender but still ‘al dente’ and plunge them into a bowl filled with ice cold water. Drain the green beans and season with the lemon juice, salt and pepper. Set aside.
- Cook the tagliatelle in salted, boiling water for 10-12 minutes and drain. Toss with the reduced fat cream and pesto. Add the new potatoes and green beans and toss together. Adjust the seasoning.