Trofie al Pesto Genovese con Patate e Fagiolini (Genoa Pesto Trofie with Potatoes and Green Beans)
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Ingredients
- 400 g trofie
- 250 g baby new potatoes, halved
- 150 g fine green beans, trimmed
- 160 g fresh basil pesto
- 30 g parmesan, grated
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 668 kcal
- Protein
- 18.9 g
- Carbohydrate
- 87.2 g
- of which sugars
- 4.7 g
- Fat
- 25.9 g
- of which saturates
- 5 g
- Fibre
- 5.6 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring a large pot of salted water to the boil and cook the potatoes for 8 minutes.
- 2
Add the trofie and green beans to the same pot and cook for a further 8-10 minutes until the pasta is al dente and the vegetables are tender.
- 3
Drain, keeping a cupful of the cooking water, and return everything to the pot.
- 4
Stir in the pesto and a splash of the cooking water to loosen it into a glossy coating sauce.
- 5
Divide between bowls, drizzle with olive oil and scatter over the parmesan to serve.
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