160 g dried pasta
125 g each of three or four hard green vegetables
2 Tbs pesto or to taste
Salt and pepper as required
For vegetables, use broccoli florets, asparagus (cut in thin diagonal
slices), fava beans (boiled and removed from the inner shells),
green beans, Moroccan beans (cut in thin diagonal slices), peas
would be nice, mangetout, whatever's available
While the pasta is cooking, cook all the veggies lightly.
When the pasta and vegetables are ready, drain them, mix them
together, and mix in the pesto. Serve more pesto separately, and
sprinkle each serving with cheese and pepper as you wish.