Stir shop-bought pesto mayo into hot pasta with fresh green beans for a supper that tastes homemade but comes together in the time it takes water to boil. The creaminess carries the basil and garlic deep into every bite.

Serves 2. 20 minutes, 8 at the stove.

About 740 calories a serving, 20 g protein, 93 g carbohydrate, 32 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook until just shy of tender, about 2 minutes before the package says it's done.12 min
2. Trim the ends from 6 ounces fresh green beans. Add them to the pot with the pasta and cook together until both are tender and the water is starchy, about 2 more minutes.2 min
3. Reserve 1/4 cup of the pasta cooking water. Drain the pasta and beans in a colander.
4. Pour the pasta and beans back into the pot off heat. Stir in 1/2 cup creamy pesto sauce, a splash of the reserved water, 1/4 teaspoon pepper, and taste for salt. The sauce should coat everything loosely; add more water if you need to.

Note Swap in small broccoli florets or chopped zucchini for the green beans. Leftovers keep for two days covered in the fridge and reheat gently with a splash of water. Serve with a green salad or crusty bread to catch the sauce.