Step 1
In a frypan on medium – high heat, add oil, chilli, garlic, parsley & butter. Fry well without browning garlic. Add water and remove from heat.
Step 2
Add cooked pasta to frypan, add back onto heat and toss vigorously for 1 minute.
If too dry, add a little extra water.
Remove from heat and add basil, grated parmesan and toss.
Serve.
INGREDIENTS 600g Barbetta potato gnocchi 260 Barbetta pesto Genovese 200g cherry tomatoes, cut in half 1 clove garlic, peeled 200g green beans, cut into 3cm pieces 30mL extra virgin olive oil
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