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Ingredients for 4 people

  • 12 oz Trofie
  • 1 bunch Basil
  • 2 Cloves garlic
  • 1.4 oz Pine nuts
  • 0.7 oz PDO Pecorino Romano cheese grated
  • 0.7 oz PDO Parmigiano Reggiano cheese grated
  • 2 Potatoes
  • 5 oz Green beans
  • to taste EVO oil
  • to taste Salt



  1. Wash and dry the basil leaves, then crush them in a mortar with salt, peeled garlic and pine nuts.

  2. Combine the two grated cheeses. When the mixture has the consistency of an homogeneous cream, add 6 tablespoons of extra virgin olive oil, pouring it slowly. Mix with a wooden spoon and set aside.

  3. Clean and peel the potatoes and beans, wash them and cut them into pieces. Cook the potatoes in abundant salted water in a saucepan. After 7 minutes, add the green beans and, after about ten minutes, the Trofie.

  4. As soon as the pasta is cooked, drain it all together, reserving a couple of tablespoons of cooking water. Soften the pesto with the reserved pasta water, then season, sprinkle with plenty of grated Parmesan and serve. Buon Appetito!


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