For the pesto
200g of basil leaves, preferably organic
50g of pine nuts
100g of olive oil
2 garlic cloves, green germ removed
100g of grated parmesan cheese
Salt & pepper
For the pasta
2 large potatoes
250g of green beans
600g of trofie or other short, thin pasta
300g of green pesto
160g of burrata or stracciatella di bufala cheese
20 basil leaves
A pinch of Espelette pepper or paprika
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Fill a bowl with iced water. Bring 1 litre of water to the boil in a pan. Blanch the basil leaves for 3 minutes. Drain and plunge into the bowl of iced water to keep the leaves green.
Line a baking sheet with baking paper. Spread out the pine nuts over the baking sheet and roast them in the preheated oven for 5 minutes.
Using an immersion (stick) blender in a bowl or a blender, blend the dried basil leaves with the roasted pine nuts, olive oil and garlic cloves. Using a spatula, stir the grated parmesan into the pesto. Season with salt and pepper, then serve.
Peel the potatoes and cut them into 1cm cubes. Blanch them for 3 minutes in salted boiling water. Remove them with a slotted spoon, then plunge them immediately into a bowl of iced water.
Top and tail the green beans. Blanch them for 4 minutes in salted boiling water, then drain and refresh them in a bowl of iced water.
Cook the pasta in a large pan of salted boiling water for 8-10 minutes (or the time indicated on the package for cooking al dente). Drain with a slotted spoon and mix with the pesto in a large bowl. Add a little of the cooking water if necessary.
Serve the pesto-coated pasta on plates, arranged with some diced potatoes and whole green beans on top. Scatter over the diced burrata, then add the basil leaves and sprinkle with Espelette pepper. Serve.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at email@example.com.