Trofie with Pesto Recipe

Ingredients

• sea salt and freshly ground black pepper
• 7 oz (200 g) small green beans, trimmed and cut into 1½ in (3 cm) segments
• 2 potatoes, peeled and diced
• 1 1 lb 2 oz (450 g–500 g) dried trofie
• handful of small basil leaves, to garnish
• 2 tbsp Parmesan shavings, to garnish

• 4 garlic cloves
• 6 tbsp pine nuts
• 4 large handfuls of basil leaves, torn
• 2 tbsp coarsely grated Parmesan or pecorino cheese
• 6 tbsp fruity olive oil

• use gluten-free pasta

1. For the pesto, crush the garlic using a mortar and pestle. Add the pine nuts and pound well until creamy. Add the basil and a little salt. Pound until you get a rough, fragrant purée. Add the cheese and pound until mixed. Work in the oil, a little at a time, working in the same direction, until you get a thick, bright green sauce. Season and cover with plastic wrap.
2. Bring a large saucepan filled with water to a boil over high heat. Season with salt, add the beans, and boil for 4–6 minutes, until just tender. Remove the beans with a slotted spoon, refresh under cold running water, then drain and set aside.
3. Add the potatoes to the saucepan and return to a boil. Add the trofie and cook, according to the package instructions, until al dente. Meanwhile, put the pesto in a serving bowl and pour in 3 tablespoons of the boiling cooking liquid.
4. Drain the pasta and potatoes. Pour into the bowl with the pesto, add the beans, and toss gently. Adjust the seasoning with pepper and scatter with the basil and Parmesan.