This type of pasta is a classic of seasonal Italian cuisine: it has all the flavour of spring veggies – like green beans – but also combines the round texture of potatoes in an irresistible mix. When you take a bite, it all melts in your mouth. It is good for those days in early spring when the sun is out but it’s still cold: comfort food with low calories. Seems too good to be true!
Want another reason to try this pasta? You can cook all of the ingredients in the same pot. No need to drain and prepare the sauce on the side. A different version of this dish adds basil pesto as a condiment for the pasta once everything is cooked. I didn’t, as it makes it heavier. However, both versions are incredibly tasty!
- 200 gr of twisted short pasta
- 2 teaspoons vegetable powder
- A bit of olive oil
- 20-22 green beans
- 2 rooster potatoes
- 4-6 cherry tomatoes
- Sprinkle of grated non-dairy hard cheese (Parmesan like)
Peel the potatoes and dice them. Wash the cherry tomatoes and halve them. Rinse the green beans and cut off the ends. In a large skillet, add some drops of olive oil. Heat to middle-high. Add the potatoes and cover for one minute. Then, add the pasta, and spread it out in a layer as thin as possible on the bottom of the skillet. Pour just enough water on top to cover the pasta. Add the vegetable powder, and finally add the green beans and cherry tomatoes. It doesn’t matter if the vegetables are not covered in water: they will cook very quickly. Cover the skillet with its top until the water starts to boil.
Take off the top, mix well, and let the water in excess to evaporate. By then, all the ingredients should be cooked and the potatoes will start to melt and to create a mealy cream. Turn off the heat and set aside to settle for a couple of minutes. To serve, top with a sprinkle of grated non-dairy hard cheese.