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 gm dried trofie (see note)
- 1 large sebago potato (about 275gm), cut into 1cm dice
- 175 gm butter beans, cut into 3cm pieces
- 175 gm green beans, cut into 3cm pieces
- 20 gm butter, diced
- 1 cup basil, plus extra leaves to serve (firmly packed)
- 185 ml extra-virgin olive oil (¾ cup)
- 30 gm pistachio nuts, plus extra, crushed, to serve
- 3 tbsp finely grated pecorino, plus extra to serve
- 2 small garlic cloves
- 1For pistachio pesto, process ingredients in a food processor until smooth and season to taste.
- 2Cook 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.
Trofie is available from select delicatessens. If it's unavailable, substitute another short dried pasta, such as penne or ziti.
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