Trofie al Pesto Genovese

Ingredients

• 400g trofie
• 250g waxy potatoes
• 150g fine green beans
• 60g young basil leaves, small-leaved if you can find them
• 2 garlic cloves
• 15g pine nuts
• 60g Parmigiano Reggiano, grated
• 25g Fiore Sardo or mild pecorino, grated
• 100ml Ligurian extra virgin olive oil
• 1 tsp coarse sea salt, for the pesto
• 1 tbsp coarse salt, for the pasta water

Before you cook

• Wash the basil in cold water and pat it completely dry with a tea towel, handling the leaves gently so they do not bruise
• Peel the potatoes and cut them into 2cm cubes
• Top and tail the green beans and snap them into 4cm lengths
• Peel the garlic and remove any green germ from the centre
• Chill the mortar or blender jug in the freezer for 15 minutes so the basil does not heat and blacken

Steps

1. Put the garlic and coarse sea salt into the cold mortar and pound them to a wet paste.
2. Add the pine nuts and grind them until they disappear into a smooth cream.
3. Add the basil a small handful at a time and crush it against the side of the mortar with a slow circular motion until it releases a bright green juice.
4. Work in both cheeses to make a thick, stiff paste.
5. Trickle in the olive oil in a thin stream, stirring constantly, until the pesto is loose and glossy.
6. Cover the pesto with a film of oil and set it aside at room temperature.
7. Bring a large pot of water to the boil and add the coarse salt.
8. Add the potato cubes to the boiling water and cook them for 5 minutes.
9. Add the trofie to the same pot and stir once.
10. Cook for 4 minutes, then add the green beans and cook everything together for a further 5 minutes, until the pasta is al dente and the potatoes yield to a knife.
11. Scoop out a mugful of the starchy water before draining.
12. Drain the pasta and vegetables and return them to the warm pot, off the heat.
13. Loosen the pesto with three tablespoons of the hot water so it will coat rather than clump.
14. Fold the pesto through the pasta and vegetables until everything is evenly green and creamy.
15. Serve into warmed bowls straight away, with extra grated cheese at the table.