Trofie A La Genovese Recipe

Ingredients

• 1 packed cup fresh Genovese basil leaves (use small young leaves for better flavor)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper (fine grind)
• 1/4 cup Parmigiano Reggiano cheese (imported if possible)
• 1/4 cup Pecorino Romano cheese (imported if possible)
• 1/4 cup pine nuts (Italian preferred)
• 1 teaspoon garlic
• 1/2 cup extra virgin olive oil
• 1 cup Idaho potatoes
• 1 cup small string beans (preferably haricot vert)
• 1 pound dried trofie pasta (or trenette pasta)

Directions

1. In a food processor, combine the basil, salt and pepper and process for a few seconds until the basil is chopped.
2. Add the cheese, pine nuts and garlic.
3. While the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.
4. Transfer pesto to a bowl and set aside. (Note: pesto may be made 1 day in advance and kept refrigerated in an airtight container until ready to use. If preparing in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening.)
5. Bring a large pot of salted water to a boil.
6. Add the pasta and cook and until 4 minutes are left (follow package directions for al dente).
7. Add the diced potatoes to the water, wait 2 minutes, then add the beans.
8. After 2 more minutes drain the pasta and vegetables, reserving 1/2 cup of the cooking liquid.
9. Add your pesto to the warm pot and thin it with just a slash of the cooking water. The idea is to heat, not cook.
10. Add the cooked pasta and toss, adding more of the reserved cooking water as necessary to attain a creamy consistency.
11. Serve immediately.
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