Trofie with Genoese Basil Pesto, Potatoes and Green Beans

What you need

• 350 g (12 oz) dried trofie
• 200 g (7 oz) waxy potatoes, peeled, cut into 2 cm (3/4 in) cubes
• 150 g (5 oz) green beans, trimmed
• 60 g (2 oz) fresh basil, leaves only, dry
• 1 clove garlic, small, peeled
• 20 g (3/4 oz) pine nuts
• 1/2 tsp coarse sea salt, for the pesto
• 40 g (1 1/2 oz) Parmigiano Reggiano, finely grated, plus extra for serving
• 20 g (3/4 oz) pecorino, finely grated; fiore sardo if you can find it
• 80 ml (1/3 cup) extra virgin olive oil
• salt, for the pasta water

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Cut the green beans into 3 cm (1 in) lengths.

3. 3

   In a mortar, pound the garlic with the coarse sea salt to a paste. Add the pine nuts and crush them in.

4. 4

   Add the basil a handful at a time, grinding it against the side of the mortar until it turns into a bright green pulp.

5. 5

   Stir in the Parmigiano and pecorino, then add the oil in a thin stream, stirring, until the pesto is creamy and spoonable. Taste and adjust the salt. If using a food processor, pulse in short bursts so the basil does not heat up and darken.

6. 6

   Add the potatoes to the boiling water. After 3 min add the green beans, and 2 min later add the trofie.

7. 7

   Cook until the trofie are al dente, 12-15 min or as the packet says. The potatoes should be soft at the edges.

8. 8

   Scoop out a mug of the cooking water, then drain the pasta and vegetables.

9. 9

   Put the pesto in a large warm bowl and loosen it with 2-3 tbsp of the cooking water.

10. 10

    Add the pasta and vegetables and toss until every twist is coated, adding a little more cooking water if the sauce feels tight.

11. 11

    Serve right away with extra Parmigiano.

Imported from marceats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.