AI-generated imageLigurian Trofie with Potato, Green Beans and Basil Pesto
Four portions of Ligurian short pasta, tender potatoes and green beans tossed with fresh basil pesto.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Peel and cube 280 g potatoes to 1.5 cm; trim and halve 170 g green beans. Wash and dry 60 g basil leaves.
- 02
Blend 60 g basil, 25 g pine nuts, 50 g Parmesan, 8 g garlic and 70 ml olive oil to a thick pesto. Do not cook the pesto.
- 03
In salted boiling water cook potatoes 10–12 minutes until tender, adding green beans for the final 4–5 minutes. Separately boil 320 g pasta according to its package.
- 04
Reserve 100 ml pasta water and drain. Off heat, toss pasta, potatoes and beans with pesto, loosening with cooking water as needed; divide into four.
Before you cook
Contains wheat (trofie), milk (Parmesan) and pine nuts; check nut cross-contact and substitution labels. Wash basil and green beans and prepare raw basil pesto with clean utensils. Serve promptly, refrigerate leftovers within two hours at 4°C/40°F or colder and consume within two days.
Allergens: wheat, milk, pine nuts (tree-nut allergy caution)
Image & source credits
AI-generated image.
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