by Rosario Indelicato

Recipe: Trofie alle Castagne: Chestnut Pasta with Pesto, Potatoes and Green Beans

Ingredients

2 jars of Genoese pesto for 500 g of chestnut Trofie pasta
3 potatoes, peeled and cut into thin Julienne strips
75 g of French-style green beans, ends cut off and cut in half
Fresh Parmesan cheese to taste

Instructions

1. Boil 3 liters of water, adding salt.
2. Add potato strips and Trofie pasta.  Cook for 10 minutes.
3. Add green beans.
4. In a separate pan (I use a wok), heat pesto sauce on very low heat.  Cook pasta/vegetable mixture until all is al dente.  Drain.
5. Add mixture to warm pesto sauce.  Continue to heat on very low heat, turning gently, for 2 minutes.
6. Serve immediately.  Season to taste with freshly grated Parmesan and freshly ground pepper.

Wine suggestion: Canus Pinot Grigio or Fontodi Vigna del Sorbo, depending on whether you prefer red or white

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