Pesto, pasta and green beans is a classic Italian combination. Here, it heads another direction with anchovies, summer herbs and a touch of butter for depth.

Instructions

1. Bring a large pot of salted water to a boil.
2. Pound the garlic and anchovy to a paste with the salt in a mortar and  pestle. Add the herbs a fistful at a time and continue to pound to a  paste. Whisk in pepper, olive oil and broth.
3. Cook penne for 5 minutes. Add green beans and cook another 5 minutes.  Drain, return pasta to the pot over low heat and stir in butter and  sauce. Toss well to coat.