Pesto pasta combined with potatoes and french green beans... hands down one of the tastiest vegetarian dishes I've ever had. Homemade trofie takes it to a whole other level, but I didn't feel like getting into all that here. Not quite authentic?-the lemon and vegetable stock are mine.
Ingredients
- pine nuts: 0.33333 cup
- ½ cups chopped fresh basil: 1 piece
- Parmesan cheese: 0.5 cup (shredded)
- extra-virgin olive oil: 0.5 cup (to taste)
- garlic: 4 clove (minced)
- salt and ground black pepper: (to taste)
- vegetable stock: 4 cups (or more if needed)
- ounces haricots verts: 8 piece
- russet potato: 1 piece (cut into 1/2 inch cubes)
- lb trofie pasta (preferably fresh): 1 piece
- wedges fresh lemon: 4 piece
Metric Conversion
Stages of cooking
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Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
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Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
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Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
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Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
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Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.
