Trofie with fresh genovese pesto, green beans and potatoes
Cut the green beans and potatoes into small cubes, then simmer them in a pan of salted water brought to the boil. Add the trofie pasta and cook it until al dente. In the meantime transfer the pesto into a frying pan and thin it using cooking water from the pasta. Drain the trofie pasta with the vegetables and toss in the frying pan (off the heat) together with the sauce. Serve immediately.
Chef Leonardo Pellacani