Spaghetti with Pesto and Potatoes

A great pasta dish for any occasion:

1. rinse potatoes and make with skin in salted water 18-20 min. Pour potatoes into a colander, drain and steam for 5 min. Peel potatoes, cut into small cubes and leave to cool. Clean beans and make in boiling hot salted water 4-5 min, pour into a sieve, rinse and drain well. Finely grate the parmesan. For the pesto, toast pine nuts in a frying pan without fat until golden brown. Press garlic through a press. Pluck basil leaves. Finely grind the pine nuts together with a third of the Parmesan basil and 100 ml oil with a hand blender, season with salt, pepper and 1 pinch of sugar.

Heat the remaining oil in a large frying pan and fry the potatoes over medium heat for 2-3 minutes until golden brown. Add beans and fry for another 2 minutes, seasoning lightly with salt and pepper. In the meantime, make pasta al dente in enough boiling salted water, pour into a colander, reserving 150-200 ml pasta water. Mix the pasta, pasta water and one third of the pesto in a frying pan. Arrange pasta with beans and potatoes on plates. Add the rest of the pesto and Parmesan cheese.

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