|500 g||trofie pasta|
|2 tbsp||pine nuts (toasted)|
|50 g||shredded Parmesan cheese|
|100 ml||olive oil|
|150 g||green beans|
|150 ml||pasta water|
|shredded Parmesan cheese (for serving)|
|basil (for serving)|
Peel and mince the red onion and garlic. Trim and halve green beans.
Add toasted pine nuts to a mortar. Add salt, pepper, and garlic and pound with the pestle. Add basil, shredded Parmesan cheese, and some olive oil and smash together to form the pesto. Set aside.
Cook potatoes in a small pot of salted water, drain, allow to cool slightly, and chop into bite-sized pieces. Blanch the green beans in a small pot with salted water until tender, but still crisp, approx. 4 min.
Cook the pasta in a large pot of salted water until al dente or according to the package instructions. Drain, reserving some pasta water.
In a frying pan over medium-high heat, add remaining olive oil. Sauté the potatoes then add the red onion and blanched green beans. Add the pasta to the pan with pasta water and pesto. Toss to combine. Serve with extra shredded Parmesan cheese and fresh basil. Enjoy!