Trofie al Pesto Genovese

Method

1. 01

   Make the pesto cool

   Pulse basil, pine nuts and garlic in a chilled processor bowl until finely chopped. Add both cheeses, then drizzle in olive oil and pulse just until creamy; do not let the pesto heat up.

   

2. 02

   Start the potatoes

   Bring 3 L water with 24 g salt to a boil. Add potatoes and cook 5 minutes before adding anything else.

   

3. 03

   Add beans and trofie

   Add green beans and trofie to the same pot. Cook until the pasta is al dente and the potatoes are tender, usually 8–10 minutes more. Reserve 250 ml cooking water, then drain.

   

4. 04

   Loosen the pesto

   Put pesto in a large warm—not hot—bowl and stir in 60 ml cooking water. Add drained pasta and vegetables and toss gently; add more water 15 ml at a time until every piece is glossy and coated.

   

5. 05

   Serve without reheating

   Divide immediately among bowls. Add a small extra grating of Parmigiano if desired; do not return the pesto to direct heat.