trofie al pesto

hot flash cook

trofie al pesto

serves 4

ingredients

• 8 oz trofie pasta (or chickpea gemelli/fusilli for more protein)

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• 1 lb baby potatoes, halved (or thinly sliced)
• 2 cups green beans, trimmed
• 4 cups fresh basil leaves, packed

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• ½ cup walnuts

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• 3–4 cloves garlic
• ½ cup extra-virgin olive oil

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• 3 tbsp grated Parmigiano-Reggiano (+ 1 tbsp Pecorino, optional)

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• sea salt & black pepper, to taste

method

1. Make the pesto: blend the basil, walnuts, garlic, and a pinch of salt; stream in the olive oil to a coarse paste, then stir in the grated cheese.
2. Bring a large pot of salted water to a boil. Add the potatoes and cook 2 minutes.
3. Add the trofie and cook 6 minutes more.
4. Add the green beans and cook 2 minutes more — until the pasta is al dente and the potatoes and beans are just tender.
5. Reserve a cup of the cooking water, then drain everything together.
6. Toss the pasta, potatoes, and beans with the pesto, loosening with a little pasta water until it coats. Serve.