Trofie with fresh genovese pesto, green beans and potatoes
400 g. Trofie pasta
100 g. Potatoes
100 g. Green beans
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.