One of Antony's favourite comfort suppers, this pasta dish can be quickly made from ingredients in your storecupboard.


  • 1 tbsp olive oil

  • 1 onion, peeled and chopped

  • 250g potatoes cut in small dice

  • 100g green beans cut in short lengths

  • 1 tbsp fresh thyme leaves

  • 2 red chillis, deseeded and finely chopped

  • 1 litre hot vegetable stock

  • 250g dried pasta shapes (Risoni or Conchigliette if possible, or the smallest you can find)

  • 50g rocket, roughly chopped

  • 50g fresh Parmesan

  • 4 tbsp freshly chopped basil leaves

  • Freshly ground black pepper


  • 1.

    Heat the oil in a very large saucepan, add the onion and cook for 2-3 minutes until softened. Then add the potatoes and cook out to the point where they start sticking to the pan – about 3-4 minutes. Add the garlic, thyme and chilli and stir.

  • 2.

    Add the pasta and a ladleful of the stock and allow it to incorporate. Keep adding the stock a ladleful at a time, stirring and allowing it to reduce each time, as you would with a risotto, until all the stock has been used. This should take about 10 minutes.

  • 3.

    Add the beans then stir in the rocket, Parmesan and basil and season to taste with salt and pepper. Serve with more Parmesan sprinkled on top.

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