Substantial

Troffie Pasta with Pesto, Potatoes and Beans

18 January 2021

ingredients for  4 people

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250 g Troffie, Trenette, Linguine pasta

200g Pesto

400g New baby potatoes

220g Green beans

Salt

Freshly ground Black Pepper

equipment

Chopping board 

Paring knife and vegetable peeler

Large size saucepan with a lid 6 - 8 litres

Large mixing bowl

Metal Tongs

A small jug for reserved pasta water

Colander

Warm serving bowl

METHOD

Step 1 Heat the pasta water and Prepare the ingredients

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Fill a large pot with water, and bring the water to the boil.

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Peel and slice the potatoes

Top and tail the beans and chop into 5cm lengths

Heat the mixing bowl and the serving bowl by filling with hot water

Add a handful of salt to the water in the pot and bring it back to the boil.

Step 2 Cook the Ingredients

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Add the Troffie pasta to the boiling salted water and stir well to separate the strands.

3 minutes later add the potatoes

For the last 3 - 5 minutes of cooking - add the beans

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Step 3 Assemble the dish

Remove 1 cup of water from the pot

Drain the pasta and the beans and potatoes

Place the pesto in the warm mixing bowl with a spoonful of the cooking water

Toss about 1/3 of the cooked ingredients through the pesto

Add another spoonful of water and another 1/3 of the ingredients and mix to combine.

Add the rest of the ingredients and a little more water to lubricate the sauce sufficiently to cover all of the ingredients.

Season to taste with plenty of pepper, a little salt and some more oil.

Step 4  To serve

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Transfer to a warm serving bowl and serve immediately at the table onto hot plates.

Serve with the extra extra virgin olive oil.

source

Recipe by Angela Domenici