Pesto couscous with patate and fagioloni

When you invite someone for dinner and only then open your fridge and realise that 1) your fridge only contains pesto, potatoes and broad beans and 2) shabbat is already started so no chance of increasing the variety, well that calls some very healthy-but-still-possibly-fancy pestopatatefagioloni :)

PESTO COUSCOUS WITH POTATOES AND BROAD BEANS

Boil the broad beans in salty water until tender, then boil the potato cubes in the same water. Potentially both of them could be pan-fried for a couple of minutes with a garlic clove and some EVO oil, but I preferred to stay on the light side. With the same water, prepare the cous cous adding one cup of boiling water to one cup of couscous, sealing with a lid. 

I made the pesto the day before using half basil and half rocket, plus parmigiano, EVO oil, garlic and cashew nuts. I took one round ikea tupperware, put some pesto couscous inside and made the nice dome in the plate, then added potatoes and broad beans. I made the parmigiano disks pouring grated parmigiano in a hot non-sticky pan for a few seconds.