Pasta with Pancetta, Green Beans and Potatoes
Peel the potatoes and cut into small cubes. Cook in salted boiling water for about 10 minutes and allow to drain. Cook the pasta according to package directions in boiling salted water until al dente. Drain after cooking.
Trim the green beans, rinse and blanch 5 minutes in boiling salted water. Quench in ice water and drain.
Heat the olive oil and the butter in a nonstick pan. Heat the pasta, the potato cubes, green beans and pancetta while swirling. Season with salt and pepper. Serve the pan contents in soup plates and garnish with fresh Parmesan.