Servings: 4 people
500 g of “Trofie”
200 g of green beans
Salt to taste
Dressing: Pesto “Freschi di Natura” with PDO Genoese basil and extra Virgin olive oil Parmesan Cheese to taste
1) Peel the potatoes and cut them into thin slices or into small cube.
Trim green beans, wash and cut them into small pieces of about 3 cm.
2) Boil generous water in a capacious cauldron. When the water reach the boiling point put inside the cauldron the green beans and the potatoes. After 5 minutes add also the Trofie.
3) When Trofie are cooked, drip all ingredients together.
4) Mix in a bowl pasta with Genoese pesto diluted with two tablespoon of cooking water.