Trofie al pesto with potatoes and green beans

Method

1. 1

   Step 1

   Pound the garlic (opens in a new tab) and coarse salt in a mortar to a paste. Add the basil (opens in a new tab) a handful at a time and grind with a circular motion, not by bashing, until creamy. Add the pine nuts (opens in a new tab) and grind, then work in both cheeses and finally the oil in a thin stream.

   • 20 min
   • Mortar and pestle (opens in a new tab)

   In a food processor, pulse briefly with ice-cold blade and bowl so the basil doesn't darken.

2. 2

   Step 2

   Bring a large pot of salted water to the boil. Add the potatoes (opens in a new tab) and cook 5 minutes, then add the pasta (opens in a new tab), and 5 minutes before the end add the green beans (opens in a new tab). Cook until the pasta is al dente and the potatoes very soft (trofie take about 10–12 minutes).

   • 15 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Salt the pasta water at about 10 g per litre — it should taste pleasantly seasoned, not like the sea.

   

3. 3

   Step 3

   Loosen the pesto with 2–3 tbsp of the cooking water in a warm bowl. Drain everything and toss with the pesto; some potato (opens in a new tab) will break up and make the sauce creamy. Serve immediately; pesto is never cooked, only warmed by the pasta (opens in a new tab).

   • 2 min
   • Mixing bowl (opens in a new tab)