Trofie with pesto alla genovese, potatoes and green beans
11.5 oz Barilla Trofie
4.5 tbsp extra virgin olive oil
1.7 oz basil leaves
2 oz clean green beans
5 oz potatoes, diced
15 g pine nuts
2.5 tbsp pie nuts
1.5 oz Parmigiano Reggiano cheese
1 clove garlic
Clean the green beans and cut into pieces. Peal the potatoes, cut in cubes and set aside, soak in cold water.
Wash accurately the basil leaves and leave them to dry. Hull the pine nuts, grate the cheese. Put the basil, the cheese, the extra virgin olive oil, the pine nuts, the clove of garlic and a pinch of salt in a blender. Blend well to obtain a homogeneous mixture. Put aside.
Cook the Trofie in abundant boiling water lightly salted together with the green beans and the potatoes. Drain the pasta al dente and dress with the pesto. To better toss the dressing, add some of the cooking water.
