Today's recipe is from Delia Smith for Waitrose. I did make one change to the recipe as I like my green beans very crunchy so I steamed the beans seperately and added when the pasta was cooked.
Serves: 2
Ingredients
175g dried Trofie pasta
75g green beens
75g Charlotte potatoes
Freshly grated Pecorina Romano, to serve
For the pesto
80g fresh basil, stalks removed
1 large garlic clove
1 tablespoon pine nuts
6 tablespoons extra virgin olive oil
25g freshly grated Pecorino Romano
Salt
Method
In a large saucepan, heat 2.25 litres of salted water and bring to the boil. Add the pasta, stir once and boil briskly for 10 mins.
Meanwhile, make the pesto. Put the basil, garlic, pine nuts and olive oil together with some salt into a food processor and blend until you have a smooth puree. The transfer to a bowl and stir in the grated Pecorino Romano.
Next, trim the beans and cut into three. Leaving the skins on , slice potatoes about 3-4mm thick. Once pasta has been cooking for about 10 minutes throw in the beans and potatoes. Now give the ingredients a stir and bring back to the boil, then cook for 8 mins.
Drain the pasta, potatoes and beans in a colander, leaving a little water still clinging to them. Tip everything back into the saucepan, add the pesto sauce and stir. Sprinkle Pecorino to taste.
A good accompaniment would be salad leaves with a extra virgin olive oil and some freshly squeezed lemon juice.
If you want to make the pesto a day ahead, put in a small container and cover the surface with a thin layer of olive oil to seal off the air.
Drain the pasta, potatoes and beans in a colander, leaving a little water still clinging to them. Tip everything back into the saucepan, add the pesto sauce and stir. Sprinkle Pecorino to taste.
A good accompaniment would be salad leaves with a extra virgin olive oil and some freshly squeezed lemon juice.
If you want to make the pesto a day ahead, put in a small container and cover the surface with a thin layer of olive oil to seal off the air.
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