Trofie al Pesto Genovese

Instructions

1. Toast the pine nuts in a dry skillet over medium-low heat for 3 to 4 minutes, shaking often, until lightly golden. Let them cool.

2. In a food processor, pulse the garlic with a pinch of salt until finely chopped. Add the pine nuts and pulse to a coarse paste.

3. Add the basil and pulse in short bursts until finely chopped, scraping down the bowl.

4. With the machine running, pour in the olive oil in a steady stream and process just until smooth; avoid over-processing, which warms and darkens the basil.

5. Transfer the pesto to a large serving bowl, stir in the Parmigiano and Pecorino by hand and season with salt.

6. Bring a large pot of generously salted water to a boil. Add the potatoes and cook for 3 minutes.

7. Add the pasta to the same pot and cook according to the package directions. When about 5 minutes of cooking time remain, add the green beans.

8. Check that the potatoes are tender, then reserve 1 cup of the cooking water and drain the pasta, potatoes and beans together.

9. Stir 1/4 cup of the hot cooking water into the pesto to loosen it.

10. Add the pasta, potatoes and beans to the bowl and toss well, adding more cooking water as needed until the sauce is creamy. Serve with extra Parmigiano.

Test kitchen tips

• Pesto keeps for 5 days refrigerated with a thin layer of olive oil on top, or freeze it without the cheese for up to 3 months.
• Toss the pasta with the pesto in a bowl, not over the burner, so the basil stays bright green and fresh-tasting.
• Walnuts or blanched almonds are a budget-friendly swap for the pine nuts.

Nutrition per serving

Calories

740

Protein

22g

Carbs

96g

Fat

32g

Fiber

7g

Sugar

4g

Sodium

480mg

Nutrition values are estimates calculated per serving. See our disclaimer.