4 Servings
Preparation: 30 minutes
Resting: 30 minutes
Cooking: 5 minutes
FOR THE PASTA
2 1/2 cups (300 g) “0” type flour
2/3 cup (150 ml) water
or: 14 oz. (400 g) ready-made pasta
FOR THE SAUCE
1 oz. (30 g) fresh basil
1/2 oz. (15 g) pine nuts, or about 2 tbsp.
2 oz. (60 g) Parmigiano-Reggiano
1 oz. (40 g) grated Pecorino, or about
1/2 cup
1 clove garlic
3 1/2 oz. (100 g) green beans, cut into thirds
7 oz. (200 g) potatoes, diced
3/4 cup plus 1 1/2 tbsp. (200 ml) extravirgin olive oil (preferably from Liguria); more as needed
salt
To make the pasta, mound the flour on a work surface. Make a well in the center
and knead with sufficient water to make firm elastic dough. Cover the dough with
plastic wrap and let rest for 30 minutes before using.
When the dough is ready, break off small pieces the size of chickpeas, and roll
them in your hands (or roll them on the work surface, pressing down lightly at the
same time) to make the trofie. Or, cook the pasta.
To make the sauce, wash and dry the basil. Using a mortar and pestle, crush the
basil, pine nuts and garlic with 1/2 cup plus 2 tbsp. (150 ml) of the olive oil, a pinch
of salt, and the cheese. (Alternatively, pulse the ingredients in a food processor.)
When the ingredients are well mixed, transfer the mixture to a bowl and cover
with the remaining olive oil.
Boil the potatoes and the green beans separately. When the vegetables are almost
cooked, add the trofie to the same pan. Remove from the heat and drain,
reserving some of the cooking water. Add the pesto and stir well, diluting with a
little cooking water and a little extra-virgin olive oil.
