Trofie alla Genovese

Trofie is a typical pasta from the Ligurian Riviera, a short but elongated and twisted shape. This dish also uses a traditional Ligurian sauce that we all know and love, pesto. The addition of potatoes and green beans bulks this up to a substantial and delicious meal.

Ingredients
serves 2

150g trofie pasta
200g green beans, top'n tailed, cut into similar length to the trofie
200g waxy potatoes, peeled and diced
150g pesto (click here for the pesto recipe)
salt

Method

Bring a large pan of water to a boil, then add a good pinch of salt. 

Add the dried pasta and cook for the recommended length as per the packaging.

When there is ten minutes left, (or more depending on size) add the diced potatoes.

Bring back to the boil and continue for a couple of minutes before adding the cut green beans.

When the cooking time is up for the pasta, test the pasta. Also test a piece of potato to see if it has cooked through.  Hopefully the  perfect cooking of the pasta, potatoes and beans is synchronised.

Drain the pan, then place the pasta, potatoes and green beans back into the pan. A little cooking water moisture is fine. Add all the pesto and carefully stir through the dish, gently as not to break up the potato. 

Served immediately on a warm plate.