Trofie with fresh genovese pesto, green beans and potatoes

Serve 4
Cut the green beans and potatoes into small cubes, then blanch them in a pot of boiling salted water. Add the trofie pasta and cook it until al dente. In the meantime transfer the Genovese pesto into a frying pan and thin it down using a little cooking water from the pasta. Drain the trofie pasta with the vegetables and toss them in the frying pan (off the heat) together with the sauce. Serve immediately.