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Ingredients
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Pasta & vegetables
Pesto
Finishing & garnish
Method
Pesto
- 1
- 2
Blend pesto
In a food processor, combine the toasted pine nuts (reserve some for garnish), 80 g packed basil leaves, 1 garlic clove (peeled and lightly crushed), 60 g grated Parmigiano-Reggiano, 20 g Pecorino (if using), 1 tbsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Pulse to break down the ingredients, then with the processor running slowly pour in 120 ml olive oil until the mixture becomes a smooth but slightly textured pesto. Taste and adjust salt, pepper or lemon. If pesto is too thick, add 1–2 tbsp reserved pasta water later to loosen.
Pasta & vegetables
- 3
Bring water to a boil
Bring a large pot of water (about 3–4 liters) to a rolling boil. Add 1 tablespoon kosher salt to the water.
- 4
Cook potatoes (if using)
If using potatoes, add them to the boiling water and cook for 8–10 minutes until just tender but not falling apart. Remove with a slotted spoon and set aside. Leave water boiling for the beans and pasta.
- 5
- 6
Cook trofie
Return the water to a full boil if needed and add the trofie. Cook according to package instructions (usually 8–12 minutes) until al dente. Reserve about 500 ml of the starchy pasta cooking water, then drain the trofie and return it to the pot or to a large warm mixing bowl.
Assembly & finish
- 7
Combine pasta with pesto
While the pasta is hot, add the prepared pesto (start with about 160–180 g worth; roughly 4–5 tablespoons or to taste) to the drained trofie. Add the blanched green beans and cooked potatoes (if using). Toss gently to coat, adding reserved pasta cooking water a few tablespoons at a time to loosen the sauce and achieve a glossy, silky consistency. If using, stir in 15 g butter and 1 tablespoon extra-virgin olive oil to enrich the sauce.
- 8
Adjust seasoning
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. If the pesto tastes too intense, add a little more pasta water or a drizzle of olive oil.
- 9
Plate and garnish
Divide the trofie among serving plates. Sprinkle with the reserved toasted pine nuts, an extra 30 g grated Parmigiano-Reggiano, a few small basil leaves and a final drizzle of olive oil. Serve immediately.