Trofie al Pesto
Fresh basil, pine nuts and Parmesan make this gloriously simple Ligurian pasta utterly irresistible.
Ingredients
- 400 g trofie pasta
- 50 g fresh Genovese basil leaves
- 1 small garlic clove
- 30 g pine nuts
- 60 g Parmesan, finely grated
- 30 g Pecorino Romano, finely grated
- 120 ml extra-virgin olive oil
- Salt and black pepper
- 150 g green beans, optional
- 200 g small potatoes, optional
Instructions
- ut the basil, garlic and pine nuts into a food processor and pulse briefly.
- Add the cheeses and gradually blend in the olive oil until you have a loose pesto.
- Cook the potatoes and beans in boiling salted water for 5 minutes.
- Add the trofie and cook according to the packet instructions until just al dente.
- Reserve a mugful of the pasta water, then drain.
- Toss the pasta, potatoes and beans with the pesto, loosening with a little pasta water.
- Serve immediately with extra Parmesan and a drizzle of olive oil.
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Nutrition
806
Calories
40G
Fat
8G
Saturates
5G
Sugars
343G
Salt
24G
Protein
88G
Carbs
6G
Fibre
ⓘ UK Government Reference Intakes (RIs).
