Ingredients (for 4 people)
Basil leaves 160 g
Garlic 1 or 2 cloves
Grated Parmesan cheese 60 g
Pecorino 70 g
Extra virgin olive oil 150 g
Pine nuts 70 g
Salt to taste.
Clean the crushed garlic, grated cheese, the remaining oil and blend again. Season with salt and set aside.
Peel the potatoes and cut them into slices 1 cm thick, then get some strips and then cubes. Wash the green beans, trim them and cut them into 5 cm pieces; boil them in salted water and drain when they are still crunchy and a nice bright green.
Put a pot of water on the stove and bring it to a boil. Add the coarse salt, pour in the potatoes and, after 2 minutes, the trofie.
When the pasta is cooked (for fresh trofie it will take a few minutes), drain it, but set aside one or two ladles of cooking water that you will need to make the pesto more fluid. Pour the ingredients into a bowl in which you will also add the green beans and pesto; mix well, and plate the trofie with pesto, potatoes and green beans.