Trofie al Pesto

Method

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1. Pound the garlic, pine nuts and salt to a paste in a mortar, then add the basil a handful at a time and grind against the sides until it is a green paste.

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2. Work in both cheeses, then trickle in the oil, stirring rather than pounding. Keep it cool.

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3. Bring a large pan of well-salted water to the boil and add the diced potato. Cook 5 minutes.

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4. Add the trofie and cook 8 minutes.

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5. Add the green beans for the last 4 minutes, so everything finishes together.

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6. Reserve two cups of the cooking water, then drain.

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7. Take the pan off the heat, wait 30 seconds, then return everything to it with the pesto and enough of the hot water to make it flow. Toss hard and serve immediately.

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Chef’s Tips

• One pot. The potato starch is what makes the pesto cling.
• Pesto off the heat, always. Basil goes khaki in seconds.
• Keep back plenty of the cooking water.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A glass of Vermentino
• Focaccia
• Green salad

Storage & Reheating

The pesto keeps 4 days under oil and freezes for 3 months. The dish itself does not keep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.