3/4 lb	dried tagliarini (flat spaghetti)
dash	olive oil, plus 4 tbsp
3/4 lb	green beans
1	medium potato, cut into 1/2 inch cubes
3	cloves of garlic, chopped
5 tbsp	chopped, fresh sage
	salt and freshly ground black pepper
	freshly grated parmesan cheese

Boil tagliarini with dash of olive oil for 10 minutes. Drain and set aside.

Cook the bean and potato cubes in a large sauce pan of boiling water for about 10 minutes until tender. Drain well and set aside to keep warm.

Heat the remaining olive oil in a large frying pan. Add the garlic and sage and season with salt and freshly ground black pepper. Saute for 2-3 minutes, then add the cooked beans and potato. Cook for 1-2 minutes, then add the cooked tagliarini and mix well. Cook for about 5 minutes, then transfer to a warm serving dish. Sprinkle with cheese and serve.

(From "The Vegetarian Cookbook" by Sarah Maxwell)