Pesto with Trofiette

Pesto with Trofiette
A Ligurian specialty, pesto is traditionally made using a mortar and pestle for maximum flavor and ideal texture. Here, the pesto is tossed with pasta, sliced potatoes and green beans in a classic Ligurian preparation.


1/2 lb. Yukon Gold potatoes, cut into 1/8-inch
rounds
Coarse salt, to taste, plus 1/2 tsp.
Leaves from 2 bunches fresh basil
1/4 cup pine nuts, toasted, plus crushed pine
nuts for garnish
2 garlic cloves
1/4 cup grated Parmigiano-Reggiano cheese,
plus more for garnish
1/2 cup olive oil, plus more as needed
1 lb. trofiette pasta
1/2 lb. haricots verts, trimmed

Put the potatoes in a pot and add cold water to cover by 2 inches; salt generously. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just tender, 8 to 10 minutes. Drain well and set aside.

Put the basil, the 1/4 cup pine nuts, garlic and the 1/2 tsp. salt in a mortar. Using a pestle, grind with a rotating motion until a paste forms, about 5 minutes. Add the 1/4 cup cheese and continue grinding until well combined. Remove the pestle. Using a wooden spoon, briskly stir the pesto while drizzling in the 1/2 cup olive oil. Adjust the seasonings with salt. Pour a small amount of olive oil on top of the pesto. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. During the last 3 minutes of cooking, add the haricots verts to the boiling pasta. Drain, reserving 1/4 cup of the cooking water.

In a large bowl, combine the pasta, haricots verts, potatoes, pesto and the reserved cooking water and toss gently to combine. Garnish with cheese and crushed pine nuts. Serve immediately. Serves 6.