Prep Time::20 mins
Cook Time::40 mins
Additional Time:: 1 hr
Total Time:: 2 hrs
Servings::4
Yield::4 servings
Ingredients
Pesto:
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
Pasta:
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
Directions
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.