Hey,
I am sorry I am replying to you so late.
Here is the recipe. It is easy, only make sure not to overcook the
pasta. Also it is quite important you use the Yukon Gold potatoes
that are more creamy than the regular potatoes

have fun

Daniele

Pappardelle alla Genovese

Serves 4:
4 table spoons of pesto
salt and freshly ground black pepper
7oz Yukon Gold potatoes
dried pappardelle
1 handful of French beans
1 handful of grated Parmigiano cheese

Slice potatoes 1/2 inch thick and put them into a large pan of salted
water (the idea is to cook the pasta in this pan as well so make sure
it is big enough). Bring to a boil, add the French beans, cook until
the potatoes are tender but still holding their shape (you do not
want to make potato puree), then add the pasta to the same water.
Once the potatoes, pasta and beans are cooked, drain in a colander
saving some of the cooking water. Now place the potatoes, pasta and
beans in a large bowl with the pesto, toss together, coating the
pasta, then add a bit of the cooking water to give you a loose light
sauce – you do not want it to be too sticky. Add some fresh ground
black pepper. Serve straight away with grated parmigiano.