In a frypan, heat up butter with pepper. As the butter starts to froth (before changing colour) add water and remove from heat.
Add cooked pasta to the pan, toss and allow to cool for 30secs.
Add pecorino & parmesan and toss vigorously until cheese melts and becomes creamy.
Serve with grated pecorino.
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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