Trofie al pesto genovese

Method

1. 1 Crush or grind Italian basil leaves with garlic, pine nuts, and a pinch of salt until you get a smooth green paste.
2. 2 Mix in the Pecorino cheese and grated cheese, then gradually drizzle with olive oil until the pesto sauce is smooth and creamy.
3. 3 Boil the diced potatoes in salted water for 8 minutes until tender.
4. 4 Add the pasta to the pot with the potatoes, boil for another 7 minutes until al dente, then drain, reserving the cooking water.
5. 5 Mix the pasta and potatoes with pesto on the stovetop, add a little of the cooking water to coat evenly with the sauce, then serve immediately.

With an appliance

• Microwave 34 min

  Replace step 3: toss the potatoes with two tablespoons of water in a covered bowl at 800 W for 5 minutes; reduce to about 3 minutes, the potatoes will be tender without diluting the noodle broth and no need to monitor the pot.