Oli+Ve

• 1 lb. Trofie or Trenette
• 1 fresh potato
• 1/2 cup cooked string beans

Pesto prepared as follows:

• 1 bunch sweet basil
• 2 tablespoons pinoli
• 4 shelled walnuts
• 2 tablespoons grated parmesan cheese
• 2 tablespoons grated pecorino cheese
• 1 clove garlic
• 1/2 cup extra virgin olive oil
• salt, pepper

• Blend the above pesto ingredients until uniformly creamy**
• Cut the potato into thin slices.
• Bring a pot of salt water to a boil and add the pasta and the potato.
• Cut the string beans into pieces and steam.
• Add to the pasta and potato 2 minutes before the pasta is done.
• Strain but save some salt water. Add the pesto and mix.
• Add some of the salt water if too dry. Serve immediately. Serves four. Fresh ricotta may be added to the pasta and pesto just before serving.
   

**If in a hurry or don't have the ingredients to make your own pesto, try Pesto alla Genovese sold at our shop
Recipe, courtesy of Italian Harvest