Trofie al Pesto

🛒 Ingredients

• Trofie Pasta 80 g · 280 kcal
• Fresh Basil Leaves 30 g · 7 kcal
• Pine Nuts 8 g · 45 kcal
• Garlic Clove 2 g · 3 kcal
• Parmigiano Reggiano cheese (aged) 15 g · 60 kcal
• Pecorino Sardo cheese (aged) 5 g · 20 kcal
• Extra Virgin Olive Oil 27 g · 240 kcal
• Potato 50 g · 40 kcal
• Green Beans 30 g · 9 kcal

👨‍🍳 Instructions

1. Prepare the pesto: In a food processor or mortar, combine basil leaves, pine nuts, garlic, Parmigiano Reggiano, Pecorino Sardo, and a pinch of salt.
2. Gradually add extra virgin olive oil while blending until a smooth, vibrant green paste forms; adjust consistency if needed.
3. Peel and dice the potato into small cubes; trim the green beans and cut them into 2-3 cm pieces.
4. Bring a large pot of salted water to a boil, add the potato cubes, and cook for about 5 minutes.
5. Add the trofie pasta and green beans to the same pot with the potatoes, and cook according to pasta package instructions until al dente.
6. Before draining, reserve about 1/2 cup of the starchy pasta water; drain the pasta, potatoes, and green beans well.
7. Transfer the drained pasta and vegetables to a large bowl, add the prepared pesto, and mix gently.
8. Add a tablespoon or two of the reserved pasta water to achieve a creamy consistency, then serve immediately, garnished with extra basil or grated cheese if desired.