You can't go wrong with pesto pasta. In this take on
the Ligurian classic, we've swapped pine nuts for pistachios and we
think it's better - don't tell Nonna.
500 gmdried trofie (see note)1large sebago potato (about 275gm), cut into 1cm dice175 gmbutter beans, cut into 3cm pieces175 gmgreen beans, cut into 3cm pieces20 gmbutter, diced Pistachio pesto1 cup (firmly packed)basil, plus extra leaves to serve185 ml (¾ cup)extra-virgin olive oil30 gmpistachio nuts, plus extra, crushed, to serve3 tbspfinely grated pecorino, plus extra to serve2small garlic cloves
For pistachio pesto, process ingredients in a food processor until smooth and season to taste.
Cook pasta in a large saucepan of boiling salted water until al dente, adding potato in the last 3 minutes and beans in the last minute (8-10 minutes). Drain, reserving 40ml cooking water, and return pasta and water to pan. Add pesto, toss to combine and season to taste. Serve hot topped with crushed pistachio nuts, basil and grated pecorino.