Trofie with Green Beans, Potatoes and Basil Pesto

Trofie, the small twisted pasta from Liguria, meet tender green beans and floury potatoes. The fresh basil pesto with pine nuts and Parmesan brings everything together into a summery dish.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Trofie
• 150 g Green beans
• 200 g Waxy potatoes
• 1 Bund Basil
• 25 g Pine nuts
• 40 g Vegetarian Parmesan
• 1 Stück Garlic clove
• 3 EL Extra virgin olive oil
• Salt
• Black pepper

Method

1. Peel the potatoes and cut them into roughly 2 cm cubes. Cook them in plenty of salted water for about 10 minutes.
2. Trim the beans, halve them, and add them to the potatoes after 5 minutes of cooking time.
3. For the pesto, toast the pine nuts in a dry pan over medium heat until golden brown, then remove them.
4. Put the basil leaves, pine nuts, grated Parmesan, the peeled garlic clove, a pinch of salt and the olive oil into a tall cup and blend finely with an immersion blender.
5. Cook the trofie in the cooking water until al dente, then drain, reserving some of the cooking water.
6. Toss the pasta, potatoes and beans with the pesto in the pan or pot, and loosen with a little cooking water if needed.
7. Season with pepper and serve immediately.