Trofie al pesto con fagiolini e patate

Ingredients

• 350 g trofie (or linguine) dei Campi
• 2 yellow potatoes (about 200 g)
• 200 g small green beans
• 2 Tbsp Genoese pesto
• Salt

For the pesto

• 40 fresh basil leaves
• 1 or 2 cloves garlic
• 30 g grated parmesan
• 30 g grated pecorino
• 30 g pine nuts
• 4-5 Tbsp Ligurian extra-virgin olive oil
• Salt

Instructions

Pesto should be made with a mortar and pestle, but if you don’t have one or have little time, you can also use a blender or mixer. Put the basil, garlic, salt, and a bit of oil into the blender or mixer and lightly blend at the lowest speed possible. Add the pine nuts, pecorino, parmesan, and the rest of the oil. Blend with frequent pauses between each blending to avoid heating the oil. The sauce should be homogenous, creamy, and bright green.

Once the pesto is done, peel the potatoes and cut them into thin slices or cubes. Cut off the ends of the green beans, wash them, and cut them into 3 centimeter pieces. Boil a large amount of water in a large pot and add the green beans and potatoes. After five minutes add the pasta. When the trofie are cooked al dente, drain the pasta and put it in a serving dish, mixing it with the pesto and a few tablespoons of the cooking water.

Note

This typical Ligurian dish is also excellent with linguine di Gragnano.

Difficulty Level: easy Appreciation: Time for preparation: 30 minutes Cooking time: 10 minutes Share: 4 persons