Serves: 4 29 minutes
Cook the conchiglie pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm. Bring a pan of salted water to a boil and cook the potatoes for about 10 minutes. Add the green beans and cook for another 4 minutes or till the potatoes are tender. Slice the potatoes thickly. For the pesto sauce, blend coarsely the walnuts, garlic, fresh coriander, red chilli(es), parmesan cheese and half the olive oil. Remove into a bowl and season with salt and pepper. Heat the remaining olive oil in a pan and fry the potato slices on medium heat for about 5 minutes or till golden brown on both sides. Add the beans and the pesto sauce. Mix well and cook for about2 minute(s). At serving time, add the cream (optional) and conchiglie pasta to the warmed pesto sauce and potatoes. Mix gently and toss till well heated through. TIPS:
It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter tillheated through. This will help separate them out. It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce. Cream should always be mixed in and cooked on very low heat to avoid curdling. Any cheese favorable to individual taste can be used. Serve hot topped with: grated parmesan cheese
