Name: Trofie: Pesto, Potato and Green Beans (Trofie al Pesto Genovese)
Yield: Serves 2
Cuisine: Italian
Ingredients: 100 g Pecorino Romano (or a mature Sardo), grated; 100 g bunched basil; 100 g fine green beans; 100 g Parmesan, grated; 150 g new potatoes; 150 g semola (or 150 g dried trofie or linguine); 1 clove garlic; 100 g pine nuts, Italian if possible; 25 g butter, softened; 175 ml extra virgin olive oil

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This basil pesto recipe is enough for about ten people; there’s no point making a small quantity as it freezes very well. Use 120g of pesto for the pasta for two.

Ingredients

150 g semola (or 150 g dried trofie or linguine)
1

Method

To make the pesto:

Pick the basil leaves. Wash them gently only if you have to (let them dry naturally, spread out on a cloth). Crush the garlic to a paste with a little salt. Put the cheeses, basil and garlic into a food processor and work until a fine paste, then add the pine nuts and continue until quite fine, but with some texture from the kernels. Add the olive oil and butte