Trofie with Genovese pesto

Preparation

1. 1

   Boil the potato in salted water for 5 minutes; add the green beans and cook for 5 minutes more.

2. 2

   Crush the garlic and pine nuts, gradually work in the basil, then add 60 g Parmigiano, 20 g pecorino and 100 ml oil until creamy.

3. 3

   Add 360 g trofie to the same pot and cook for 10-12 minutes, or until al dente.

4. 4

   Reserve 120 ml cooking water, drain the pasta and vegetables, and toss off the heat with the pesto; add a little reserved water if needed.

5. 5

   Serve immediately, with a little grated cheese if desired.