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Trofie with Pesto alla Genovese, Potatoes and Green Beans
Introduction from Rachel Roddy
The addition of potatoes and green beans is traditional and wonderful. Some recipes suggest cooking things separately. I prefer a cooking stagger, so adding the potatoes to the boiling water first as they take 15 minutes, adding the beans after 2 minutes as they take 12, then adding the trofie 3 minutes later as they take 10 minutes. The idea being that everything is cooked at the same time (if the potato is a bit soft, all the better). I then toss all three with the pesto and a little extra cooking water if it needs loosening. The potato acts as a starchy binder. A glorious dish, also one to remember for a crowd.
Ingredients
Method
Bring a large pan of water to the boil, add salt, and stir. Add the potatoes first, then after 2 minutes the beans and then, in accordance with cooking time, the pasta.
Meanwhile scrape the pesto into a large, warm bowl and loosen with a spoonful of cooking water. When the pasta, potatoes and beans are cooked, drain and save the water or lift directly into the pesto bowl and toss, adding a little more cooking water if it seems stiff. Serve immediately.
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