Ingredients
- 1 8.8-ounce bag Trofie Pasta from Rustichella d'Abruzzo
- 2 medium yukon gold potatoes, cut into 1/2-inch cubes (about 1 1/2 cups)
- 4-6 ounces fresh green beans, cut into 1-inch pieces (about 1 1/2 - 2 cups)
- Homemade basil pesto or Pesto Sauce from Rustichella d'Abruzzo
- Finely grated Parmigiano-Reggiano, for garnish
Instructions
Bring a large pot of salted water to a boil over high heat.
Add the trofie and reduce the heat to medium (you don’t want the water at a rolling boil or the pasta will break apart). Cook the trofie for 2 minutes, then add the cubed potatoes and gently stir. Let the pasta and potatoes cook for another 5-6 minutes. Add the green beans, gently stirring to combine, and continue to cook until the pasta is al dente, the potatoes are cooked through and the green beans are tender, about 3-4 minutes.
Drain the pasta, potatoes and green beans, reserving one cup of the pasta cooking liquid.
Transfer the drained pasta, potatoes and green beans to a large serving bowl and toss with desired amount of pesto (Note: If you are using Rustichella d'Abruzzo's Pesto Sauce, we suggest using equal parts pesto sauce and extra virgin olive oil). If the sauce is too thick, thin with a splash of the pasta cooking liquid or an extra drizzle of extra virgin olive oil.
Garnish with a sprinkling of grated Parmigiano-Reggiano and enjoy!