Pesto hails from Liguria, in the north-west of Italy, where basil is sweeter and more aromatic than elsewhere. Pesto, in our minds, only is worth it when made fresh.

Prep Time: 10 minutes | Cooking Time 20 minutes

Serves: 4 as a starter or 2 as a main

For the pesto:

• 20g pine nuts, lightly toasted

• 50g fresh basil leaves and any soft stalks

• 1 garlic clove, peeled and crushed

• 100-120ml extra virgin olive oil

• 4 Tbsp. freshly grated pecorino or Parmesan

• Extra virgin olive oil, for drizzling

For the pasta:

• 300-350g trofie or any other similar shaped pasta

• 100g green beans

• 4 peeled, cooked medium waxy new potatoes

• 60g butter

• Step 1. Put the pine nuts, basil, garlic, 100ml oil and a good pinch of sea salt in a food processor and coarsely blend.
• Step 2. Add the grated cheese and blend again briefly, then transfer to a bowl.
• Step 3. Cook the pasta according to the packet instructions, then drain and return to the pan. Meanwhile, cook the beans for a couple of minutes in a separate pan and drain. Cut each potato lengthwise into six wedges.
• Step 4. Toss the pasta, beans and potatoes together with the butter in the pan on a low heat, adding as much pesto as you'd like to coat, seasoning if necessary.
• Step 5. Transfer to warmed serving dishes. If you have any pesto left, just keep it in an airtight container in the fridge.

What You'll Need