This recipe is very delicious and easy to prepare. Once you have made the pesto and cooked the green beans and potatoes, it's simply mixing everything together once the pasta is cooked. Perfect for lunch or a pasta course at your dinner party. Try with a chilled glass of Vermentino. Have a fantastic weekend !
Ingredients - serves two
250g trofie pasta
2 small waxy potatoes (peeled and sliced)
100g fine green beans (topped and tailed)
For the pesto
1 x handful of fresh basil
75g pinenuts
100g grated parmesan cheese
1 clove of garlic
75ml olive oil
Method
In a pestle and mortar crush the garlic clove with seasalt so the garlic becomes a paste then add the pinenuts and pound to fine crumb then add the basil and pound to smooth texture add 2 tblsp of water to the pestle and mortar to create a smooth green paste. Add the olive oil slowly so it emoulsifies together with all the other ingredients.
In a pot of boiling salted water cook the green beans and potatoes until they are cooked through (I hate crunchy green beans) and put them to one side. Cook the trofie pasta until its soft but still has a bite and place it in a warm frying pan with the cooked green beans potatoes and half of the pesto.
Add a couple of tblsp of the pasta water and cook on the stove for a couple of minutes tossing or stirring continuously so the pesto penetrates into the pasta. Serve straight away with a spoonful or two of the uncooked pesto on top.