Trenette with pesto and green beans

Preparation – 10 minutes

remove the ends and any threads from the green beans. Wash the basil and set it aside.

peel the 2 waxy potatoes and cut them into cubes, as small as possible. Toast the pine nuts until lightly golden brown.

Finishing the trenette with pesto and green beans – 10 minutes

fill a large saucepan with water and bring to a boil. Boil the green beans until al dente, then remove them from the pan.

cook the pasta according to the package instructions. Add the potato cubes about 5 minutes before the pasta is cooked.

drain, using a colander. Return the pasta and potato cubes to the pan and stir in the jar of green pesto.

stir the green beans,50 grams of parmesan cheese, and 30 grams of pecorino cheese through the pasta; season with a pinch of salt. Heat through briefly.

garnish with the basil leaves and toasted pine nuts, enjoy!