Pasta Alla Genovese

Ingredients for  4  Servings

• 400g

  Dried trofie pasta
• 110g

  Green beans, cut into 4cm lengths
• 2

  Medium potatoes, peeled and cut into 1cm cubes
• 2-3

  Carrots, peeled and cut into 1cm cubes
• For the Pesto

• 75g

  Basil
• 4

  Garlic cloves, peeled and crushed
• 110g

  Vegetarian Parmesan or Pecorino cheese, grated
• 100ml

  Vinaigrette
• 100ml

  Hot vegetable stock

Approximate Times

• Preparation :

  Less than 20 minutes
• Cooking :

  Less than 20 minutes

Method

1. First make the pesto by placing all the ingredients in a food processor and blending until fairly smooth. Transfer into a bowl and set aside.
2. To cook the pasta, bring a large pan of well-salted water to the boil, then add the pasta. Trofie pasta takes about 15 minutes to cook so, after 8-9 minutes, add the potatoes and carrots and bring back to the boil.
3. Allow to boil for 2 minutes, then add the green beans and cook for another 3-4 minutes.
4. By the time the trofie is cooked but still firm the vegetables will be nicely cooked. Drain thoroughly and toss the pasta together with the pesto.
5. Serve with extra grated Parmesan or Pecorino cheese and a sprig of fresh basil, if desired.