- 1 jar basil pesto
- 1-pound package trofie
- 6 small red potatoes, boiled and halved
- 1 cup young green beans
- Sea salt – to taste
- Extra virgin olive oil – to taste
Bring a large pot of water to boil, then season it with salt until it is as salty as the sea. Set up a large bowl filled with ice water nearby. Drop the green beans into the boiling water until they turn bright green, about 1 to 2 minutes. Move them from the boiling water to the ice bath. Once cool, drain and dry the blanched green beans.
Place the pesto, boiled potatoes, and blanched beans in a 12- to 14-inch saute pan and set aside.
Bring 6 quarts of water to a boil and add two tablespoons of salt. Cook the pasta in the boiling water until it is al dente, then drain, reserving 1 cup of the pasta’s cooking water.
Add the pasta to the pesto in the saute pan and place over medium heat. Toss to combine and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the pesto.
When the pasta is completely with the warmed pesto, place the dish into a warmed serving dish, and serve.