Trofie pasta with pesto recipe

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VEGGIE trofiepastawithgreenbeansandpesto He 88ad07ef a50b 45fb a6ad 892b0ba3e23d 0 472x310
  • Rating: 2 stars
  • Cost per serving: £2.44
  • 20mins to prepare and 15mins to cook Takes: 20mins to prepare and 15mins to cook
  • 4 Serves: 4

Cook the pasta in boiling salted water according to packet instructions. 10 minutes from the end of cooking time, add the potato to the pasta.

To make the pesto, blitz the first four ingredients in a food processor to make a paste, then add enough oil to loosen to a swampy consistency. Add a little salt and set aside. 5 minutes from the end of the pasta cooking time, add the green beans. Warm deep plates in the oven at a low temperature with 2tbsp pesto in. Drain the pasta and vegetables, reserving a little of the cooking water, and return to the pan.

Toss the pasta and vegetables with butter. Divide the pasta and vegetables between the two serving plates and toss with the pesto and a little of the cooking water to loosen to a sauce. Serve with more Parmesan if desired. 

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Guideline daily amounts are calculated for a standard adult woman.

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  • 150g trofie pasta
  • 1 large floury potato, peeled and diced
  • salt
  • For the pesto
  • 1 bunch basil leaves
  • 1-2 garlic cloves, chopped
  • 40g (1½ oz) Parmesan, grated
  • extra virgin olive oil
  • To serve
  • 100g green beans, trimmed
  • 30g butter
  • extra Parmesan, to serve
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Each serving contains
  • Calories 600 30%
  • Sugar 3g 3%
  • Fat 36g 51%
  • Saturates 15g 75%
  • Salt 3.3g 55%
of an adult's Reference Intake amount. Find out more
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