Simple ITALIAN SUPPERS

Trofie with pesto, potatoes and green beans

This Ligurian classic originates from

Genoa, the home of pesto. Trofie pasta can be difficult to find, but the chewy texture makes such a difference.

Serves 4 • Ready in 35 mins

8 new potatoes, peeled and very finely sliced on a mandoline
150g fine green beans, topped, tailed and halved
500g trofie
sea salt and freshly ground black pepper

for the pesto:

1 small garlic clove
100g basil leaves, roughly chopped
75g pine nuts
75g Parmesan, finely grated, plus extra to serve
150ml olive oil

First, make the pesto. Using a pestle and mortar, crush the garlic with a good pinch of sea salt to fine paste. Add the basil leaves and crush