Trofie Pasta with Basil Pesto

Follow our step-by-step guide on how to make Trofie Pasta with Basil Pesto.

1. Step 1

   To make the pesto, heat a dry pan over medium-low heat. Add the pine nuts and roast them, tossing occasionally, until they become fragrant, about 3 to 5 minutes. Transfer the roasted pine nuts to a food processor.

2. Step 2

   In the food processor, combine the roasted pine nuts, chopped basil, shredded Parmesan cheese, 1/2 cup of olive oil, and minced garlic. Pulse the mixture until it becomes smooth. If the pesto is too thick, add more olive oil to reach your desired consistency. Season with salt and pepper to taste, then let the pesto rest for 1 hour to allow the flavors to meld.

3. Step 3

   For the pasta, bring vegetable stock to a boil in a large pot. Add the haricots verts (green beans) and boil for 5 minutes. Reduce the heat to a simmer, then add the diced potato and cook until both the green beans and potato are fork-tender, about 20 minutes. Use a slotted spoon to remove the vegetables, leaving the broth in the pot.

4. Step 4

   Add the trofie pasta to the broth and boil until tender yet firm to the bite, about 7 to 8 minutes for dry pasta or 3 to 4 minutes for fresh pasta. Drain the pasta when done.

5. Step 5

   In a large bowl, combine the cooked potatoes, green beans, and drained pasta with the reserved pesto. Toss everything together until well coated. Serve immediately with a wedge of lemon for added brightness.