Supreme quality


1 bunch of fresh basil
1 clove of garlic
2 tablespoons of pine nuts
2 tablespoons of grated Parmigiano Reggiano cheese
1 tablespoon of grated Pecorino Cheese
Extra virgin olive oil

400 g of Trofie
1 medium potato
200 g of green beans


  1. Put the pine nuts and the garlic clove in a mortar and grind until you get a creamy mixture.
  2. Add the basil leaves and a little salt and continue to pound until the fibre of the basil is completely broken and then, with a rotating movement, reduce the leaves to a cream.
  3. Now add both cheese and the oil and continue to work the mixture with the pestle until you get the pesto.
  4. Put a pan of water on the hob, add salt and bring to a boil.
  5. Peel the potato and cut it into cubes.
  6. Clean the green beans and cut them in half.
  7. When the water comes to a boil, add the diced potato and the green beans and cook for 4-5 minutes, then add the trofie, mix well and cook for another 4-5 minutes.
  8. In the meantime, put a generous amount of pesto in a bowl and dilute it with a spoonful of cooking water and a drop of oil and mix well.
  9. When the cooking time is up, drain the trofie, put them in the bowl with the pesto, season and serve.