• If you’re using store-bought pesto skip directly to step 2.

  If you’re planning to use your own frozen pesto, make sure to thaw it before use, preferably in the fridge overnight.

Prepare Basil Pesto

• In a food processor add cheese, garlic, pine nuts and salt. Blitz until combined.
  2 tablespoon pine nuts, 1 garlic clove, ¼ cup Parmesan cheese, 2 tablespoon Pecorino cheese, ¼ teaspoon salt
• Start adding basil leaves alternating with extra virgin olive oil. Blitz until smooth. Make sure to stop frequently and scrape the sides of the bowl.

  This quantity of pesto will be enough to season pasta al pesto for 6 servings or season pasta for 4 and have some leftovers to use in a different way.

  For more detailed instructions see How To Make Pesto Genovese perfect every single time.
  2 packed cups basil, ½ cup Extra virgin olive oil

Cook pasta, potatoes and green beans.

• Peel, wash and cut potatoes into ½ inch (1 cm) thick cubes.
  1 large potato
• Wash and trim green beans cutting each into 1.5 inch (4 cm) long pieces.
  4 oz green beans
• In a pot filled with cold water add potato cubes. Bring water and potatoes to a boil. Salt the water and add pasta.
  14 oz trofie pasta
• Cook for 2 minutes then add green beans. Continue cooking for another 7-8 minutes until pasta is cooked ‘al dente’ - has a slight bite to it.
• Reserve 1-2 cups of cooking liquid then drain.

Put everything together.

• Transfer pasta with potatoes and green beans to a large bowl.

  Add pesto and pine nuts. Mix gently adding some pasta cooking liquid to help pasta get perfectly coated with pesto. If desired you can finish it with a generous drizzle of extra virgin olive oil.
  8 tablespoon basil pesto, 2 tablespoon pine nuts
• Serve with freshly grated Parmesan cheese.