Trofie alla Genovese

Ingredients

• 1/3 cup pine nuts
• 1/2 cup schopped fresh basil
• 1/2 cup shredded Parmesan cheese
• 1/2 cup extra-virgin olive oil, or more to taste
• clove sgarlic, minced
• salt and ground black pepper to taste
• cup svegetable stock, or more as needed
• ounce sharicots verts
• large russet potato, cut into 1/2-inch cubes
• lb trofie pasta (preferably fresh)
• wedgesfresh lemon

Instructions

1. Start by making the pesto: Heat a dry pan over medium low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
2. Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
3. Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
4. Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
5. Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.