Trofie al Pesto

Ingredients

Trofie pasta

400g

Green beans

200g, trimmed and cut into 1-inch pieces

Potatoes

300g, peeled and diced

Salt

to taste

Extra virgin olive oil

100ml

Parmesan cheese

100g, grated (plus extra for serving)

Pine nuts

30g

Garlic

2 cloves

Basil leaves

100g, fresh

Instructions

1. To make the pesto, combine the fresh basil leaves, garlic cloves, pine nuts, grated Parmesan cheese, and salt in a food processor. Slowly drizzle in the extra virgin olive oil while processing until smooth and creamy. Adjust seasoning to taste. Set aside.
2. Bring a large pot of salted water to a rolling boil. Add the diced potatoes and cook for about 5 minutes.
3. Add the green beans to the pot with the potatoes and cook for an additional 3 minutes.
4. Stir in the trofie pasta and cook until al dente, approximately 8-10 minutes. Stir occasionally to prevent sticking.
5. Reserve about 1 cup of the pasta cooking water, then drain the pasta and vegetables.
6. In a large serving bowl, combine the drained trofie, potatoes, and green beans with the prepared pesto. Toss well to coat, adding a bit of reserved pasta water as needed to achieve a silky consistency.
7. Serve the Trofie al Pesto immediately, garnished with extra grated Parmesan cheese and a drizzle of olive oil, if desired.