Trofie alla Genovese

Step 1: Preparation pasta — Peel the potatoes and cut them into sticks or cubes. Snap off both ends of the green beans and cut any large beans into bite-sized pieces.

Step 2: Pesto Preparation — Wash and sort the basil, break off any thick stems, and dry them in a salad spinner. Place the damp basil leaves on a kitchen towel and dry them completely. Grate the Parmesan cheese. Peel and roughly chop the garlic clove.

Step 3: Cook the Vegetables — Cook the potatoes and green beans in salted water until just tender. They should be neither too soft nor too firm.

Step 4: Cook the Pasta — Bring a large pot of water to a boil, add salt and the pasta, and cook until al dente. Drain the pasta through a colander.

Step 5: Make the Pesto — Blend the basil, olives, pine nuts, garlic, half of the Parmesan cheese, and olive oil with an immersion blender until a pesto-like consistency is reached. Mix in the remaining cheese. Season with salt.

Step 6: Finishing — Place some pesto on a plate and stir in a tablespoon of pasta water until smooth. Toss the pasta with the pesto. Gently fold in the vegetables, top with another spoonful of basil pesto, and garnish with the decorative basil leaves. Sprinkle with Parmesan cheese and toasted pine nuts.