Ligurian Trofie Pasta with Green Beans and Pesto
Ingredients
- 350g Trofie pasta or any short pasta
- 250g small potatoes, halved
- 100g fine green beans
- 4 tablespoons basil pesto sauce
- 4 tablespoons vegan Parmesan cheese, finely grated
Basil pesto sauce
- 1 small garlic clove
- 1 pinch sea salt
- 25g pine nuts, very lightly toasted
- 50g fresh basil
- 25g vegan Parmesan cheese, finely grated
- Juice of 1/2 lemon
- 75ml extra virgin olive oil
Preparation
Bring a large pan of water to boil, add the pasta and cook for 5 minutes until it starts to soften.
Add the new potatoes and cook for 5 minutes more, then add the green beans and cook for a final 3-4 minutes until tender.
Drain the pasta, potatoes and beans, saving a ladleful of the cooking water, and return to the pan.
Add the pesto sauce and a little of the cooking water, stir well, then sprinkle with the Parmesan and serve immediately.
Basil pesto sauce
Place the garlic in a pestle and mortar with the sea salt, and pound until you’ve crushed the garlic to a paste. Add the pine nuts if using and basil, and continue to pound until you have a coarse paste. If you prefer, you can do this stage in a food processor.
Transfer the paste to a bowl, and stir in the Parmesan, lemon juice and extra virgin olive oil, along with enough water to make a thick sauce.
