Ingredients
4
4 servings
- •⅓ cup pine nuts
- •1 ½ cups chopped fresh basil
- •½ cup shredded Parmesan cheese
- •½ cup extra-virgin olive oil, or more to taste
- •4 cloves garlic, minced
- •salt and ground black pepper to taste
- •4 cups vegetable stock, or more as needed
- •8 ounces haricots verts
- •1 large russet potato, cut into 1/2-inch cubes
- •1 lb trofie pasta (preferably fresh)
- •4 wedges fresh lemon
Instructions
- Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
- Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
- Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
- Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
- Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.
Nutritional Facts
Per 4 servings
- Calories: 470
- Carbohydrate: 26g
- Fat: 38g
- Fiber: 6g
- Protein: 11g
- Sugar: 2g
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