Trofie pasta with pesto recipe

55 ratings Rate
  • Serves 4
  • 20mins to prepare and 15mins to cook
  • 331 calories / serving
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VEGGIE trofiepastawithgreenbeansandpesto He 88ad07ef a50b 45fb a6ad 892b0ba3e23d 0 472x310

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 basil, garlic, pine nuts and Parmesan 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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  • Ingredients

  • 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
  • Energy 1390kj 331kcal 17%
  • Fat 16g 22%
  • Saturates 7g 33%
  • Sugars 4g 4%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 40.4g Protein 9.7g Fibre 3.7g


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