Trofie with Pesto alla Genovese - Filippo Berio

Ingredients

• Large handful of fresh basil leaves, roughly chopped
• 1 clove of garlic
• 100g pine nuts
• Filippo Berio Extra Virgin Olive Oil
• 100g Pecorino cheese, freshly grated (Use the hard “Stagionato” type)
• 120g small new potatoes, boiled until tender but not mushy, sliced in half
• 120g green beans, cooked 'al dente'
• 400g Trofie Pasta