- In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside. Keep 250 ml (1 cup) of the cooking water.
- In a small saucepan of salted boiling water, blanch the beans for 3 to 4 minutes or until tender. Place in ice water to set their colour. Drain and set aside.
- In a large non-stick skillet, brown the potatoes in the oil. Season with salt and pepper. Add the garlic, beans, and cook for 2 minutes. Add the pasta, pesto and reserved cooking water. Toss to combine and cook until the cooking water has been absorbed. Adjust the seasoning. Serve and sprinkle with Parmesan.