Light pesto trofie with green beans and cannellini

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Basil pesto20 g
• Green beans150 g
• Cooked cannellini beans100 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Put a pan of water on for the pasta. Meanwhile wash the green beans, top and tail them and cut them into pieces about 3 cm long; rinse and drain the cannellini beans.
2. When the water boils, salt it, add the green beans and cook for 5 minutes, then add the trofie to the same water and cook for the time on the packet, until al dente.
3. Meanwhile put the Genoese pesto in a large bowl and loosen it with two spoonfuls of cooking water from the pan, until it becomes a runny cream.
4. Drain the trofie and green beans, keeping a little cooking water, and tip them into the bowl with the pesto.
5. Add the cannellini and mix well, loosening with a splash of cooking water if needed, until the pasta is well coated; finish with fresh basil leaves torn by hand.