Basil pesto penne with crispy potato slivers and green beans

We make this dish more than any other because its really straightforward and delicious. Its great to take to work the next day and I also love eating it cold like a pasta salad. This particular recipe is done with potato and beans, but we also like to have it with pumpkin and broccolini instead. In fact, you can put whatever you want in it because its so damn easy!

Basil pesto penne with crispy potato slivers and green beans

Hunt and gather:
One packet of penne pasta (or spirals or rigatoni - whatever you like)
One jar of imported basil pesto - I've found some of the bigger supermarket brands are too sweet
Two potatoes, skin on, thinly sliced
One handful of green beans, chopped in two
Two tablespoons of pine nuts
Salt
Pepper
Oliver oil

Put together:
Spread the sliced potato across a well oiled tray and liberally apply cracked pepper
Throw them in the oven for around 20 minutes, checking them and turning every 7 minutes
Boil your pasta
When the potatoes have been in the oven for 20, or they are looking crispy, add the beans and pine nuts to the tray and let them cook for another 7 minutes
Drain the pasta and return it back to its pot
Add your potatoes, beans and pine nuts to the pot of pasta
Now add your jar of basil pesto
Return the pot to the heat and stir reasonably vigorously to avoid anything sticking to the bottom
Once the pesto is heated through, plate up!!