Trofie with potatoes, beans and pistachio pesto

AT A GLANCE

  • Serves 4 - 6 people

You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.

  • 500 gm dried trofie (see note)
  • 1 large sebago potato (about 275gm), cut into 1cm dice
  • 175 gm butter beans, cut into 3cm pieces
  • 175 gm green beans, cut into 3cm pieces
  • 20 gm butter, diced
  •  
  • Pistachio pesto
  • 1 cup (firmly packed) basil, plus extra leaves to serve
  • 185 ml (¾ cup) extra-virgin olive oil
  • 30 gm pistachio nuts, plus extra, crushed, to serve
  • 3 tbsp finely grated pecorino, plus extra to serve
  • 2 small garlic cloves
01   For pistachio pesto, process ingredients in a food processor until smooth and season to taste.
02   Cook pasta in a large saucepan of boiling salted water until al dente, adding potato in the last 3 minutes and beans in the last minute (8-10 minutes). Drain, reserving 40ml cooking water, and return pasta and water to pan. Add pesto, toss to combine and season to taste. Serve hot topped with crushed pistachio nuts, basil and grated pecorino.
NoteTrofie is available from select delicatessens. If it’s unavailable, substitute another short dried pasta, such as penne or ziti.

Topics:

POTATO, MAIN, PISTACHIO, BEANS, SPRING, FAST, PASTA

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Sep 2017

Sep 2017

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