Trofie al pesto, Genoese pasta with basil pesto

Steps

1. 1

   Blend the basil, pine nuts, garlic, Parmesan, Pecorino, and olive oil until smooth but still lively in texture. Season lightly with salt.

2. 2

   Peel the potatoes and cut them into small cubes. Trim the green beans and cut them into short lengths.

3. 3

   Cook the potatoes for 5 minutes in a large pot of salted boiling water, then add the green beans and trofie. Continue cooking until the pasta is al dente.

4. 4

   Reserve a ladle of cooking water, then drain. Loosen the pesto with a little of the water so it turns creamy rather than heavy.

5. 5

   Toss immediately with the trofie, vegetables, and pesto, and serve right away.