Pesto Genovese with Trofie

Ingredients

• 2 cups Fresh Basil Leaves
• 500 grams Trofie Pasta
• 0.5 cup Extra Virgin Olive Oil
• 50 grams Parmigiano Reggiano
• 30 grams Pecorino Romano
• 1 tablespoon Pine Nuts
• 2 pieces Garlic Cloves
• 1 piece Small Potato
• 100 grams Green Beans
• 1 pinch Sea Salt

Instructions

1. 1

   Peel the potato and cut into small cubes. Trim the green beans and cut into 1-inch pieces.

2. 2

   Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes.

3. 3

   Add the trofie pasta and green beans to the same pot. Cook until the pasta is al dente according to package instructions.

4. 4

   While the pasta cooks, prepare the pesto. In a mortar and pestle (or food processor), crush the garlic and pine nuts into a paste.

5. 5

   Add the basil leaves and a pinch of salt. Grind until the basil is broken down, then gradually incorporate the cheeses and olive oil until creamy.

6. 6

   Reserve a half-cup of the pasta cooking water, then drain the pasta and vegetables.

7. 7

   In a large bowl, combine the pasta, vegetables, and pesto. Add a splash of the reserved cooking water to loosen the sauce if needed. Mix well and serve immediately.