4 Servings

Preparation: 30 minutes

Resting: 30 minutes

Cooking: 5 minutes

INGREDIENTS

• 2 1/2 cups (300 g) “0” type flour
• 2/3 cup (150 ml) water
• or 14 oz. (400 g) ready-made pasta
• 1 oz. (30 g) fresh basil
• 1/2 oz. (15 g) pine nuts, or about 2 tbsp.
• 2 oz. (60 g) Parmigiano-Reggiano
• 1 oz. (40 g) grated Pecorino, or about 1/2 cup
• 1 clove garlic
• 3 1/2 oz. (100 g) green beans, cut into thirds
• 7 oz. (200 g) potatoes, diced
• 3/4 cup plus 1 1/2 tbsp. (200 ml) extra virgin olive oil (preferably from Liguria)
• salt

INSTRUCTIONS

MAKE THE PASTA

1. Mound the flour on a work surface.
2. Make a well in the center and knead with sufficient water to make firm elastic dough.
3. Cover the dough with plastic wrap and let rest for 30 minutes before using.
4. When the dough is ready, break off small pieces the size of chickpeas and roll them in your hands (or roll them on the work surface, pressing down lightly at the same time) to make the trofie.
5. Alternatively, cook the ready-made pasta.

MAKE THE SAUCE

1. Wash and dry the basil.
2. Using a mortar and pestle, crush the basil, pine nuts, and garlic with 1/2 cup plus 2 tbsp. (150 ml) of the olive oil, a pinch of salt, and the cheese. Alternatively, pulse the ingredients in a food processor.
3. When the ingredients are well mixed, transfer the mixture to a bowl and cover with the remaining olive oil.

COOK THE VEGETABLES AND PASTA

1. Boil the potatoes and green beans separately.
2. When the vegetables are almost cooked, add the trofie or ready-made pasta to the same pan.
3. Remove from the heat and drain, reserving some of the cooking water.
4. Add the pesto and stir well, diluting with a little cooking water and a little extra-virgin olive oil.

SERVE AND ENJOY

• Serve the pasta with the pesto sauce and enjoy.