Trofie al pesto

Method

1. 1 Grind the Italian basil with garlic, coarse salt, and pine nuts in a mortar, using a circular motion rather than pounding.
2. 2 Mix the two types of cheese together, then gradually pour in olive oil until the sauce thickens into a green cream.
3. 3 Boil diced potatoes and chopped green beans in the same pot as the trofie noodles.
4. 4 Remove everything from the pot, reserving a bowl of the broth.
5. 5 Mix the pesto with a little of the boiling water to thin it out, then mix it into the pasta when it has cooled down a bit; pesto will taste bitter if it's too hot.

With an appliance

• Microwave 28 min

  Replace step 3: put the potatoes and green beans in a container with a vented lid with 2 tablespoons of water, microwave at 900 W for 5 minutes, then add them to the pasta pot at the last minute; step 5 still involves mixing in the pesto once the pasta has cooled slightly.