Meals and Courses

Ligurian Potato and Green Bean Pasta with Pesto

cook 20 mins
  • 300 g (10 oz) trofie pasta
  • 6 new potatoes, scrubbed and halved
  • 125 g (4 oz) green beans, trimmed
  • salt and pepper
  • 75 g (3 oz) basil leaves
  • 25 g (1 oz) toasted pine nuts, plus extra to serve
  • 1 garlic clove, crushed
  • 100 ml (3 1/2 fl oz) extra-virgin olive oil
  • 3 tablespoons grated Parmesan cheese, plus extra to serve
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Meanwhile, cook the potatoes in a large saucepan of salted boiling water for 7 minutes. Add the beans and cook for a further 5 minutes.
  • To make the pesto, pound together all the ingredients in a mortar with a pestle to form a chunky pesto and season. Alternatively, place the ingredients in a small food processor or blender and whizz together.
  • Drain the pasta and vegetables and return to a pan. Toss together with the pesto and season.
  • Spoon into serving bowls and serve scattered with extra Parmesan and toasted pine nuts.
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