Trofie with pesto, potatoes and green beans

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Potatoes80 g
• Green beans80 g
• Basil pesto25 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Bring plenty of water to the boil in a large pan; once boiling, salt it.
2. Meanwhile, peel the potatoes and cut them into cubes of about 1.5 cm; top and tail the green beans, wash them and cut them into 3–4 cm pieces.
3. Drop the potatoes into the boiling water and cook for 5 minutes.
4. Add the durum wheat trofie and, after about 5 minutes, the green beans; keep cooking for the rest of the pasta time (about 11–12 minutes in total for the trofie), until the pasta is al dente, the potatoes are tender to a fork and the beans are still bright green.
5. Meanwhile, put the pesto alla genovese in a large bowl and loosen it with a small ladleful of cooking water, stirring until creamy. Don't heat the pesto: heat makes the basil turn dark and bitter.
6. Drain everything, tip it into the bowl and toss straight away until the pasta and vegetables are well coated; serve.