> Recipes > Dried pasta

Runner bean and pesto trofie

Runner bean and pesto trofie

PT30M

Share recipe

hide story show story

This is a take on one of the classic dishes of Italy, replacing green beans with runner beans. It is elegant and perfect in every way.

Ingredients

save recipe
recipe saved
  • 500g of trofie pasta
  • 400g of runner beans
  • Pesto

  • 2 bunches of basil, leaves picked
  • 2 tbsp of pine nuts
  • 1 garlic clove, peeled (small)
  • 2 tbsp of pecorino, grated
  • 4 tbsp of Parmesan, grated, plus extra for grating over the dish before serving
  • 125ml of olive oil
  • 2 tbsp of water
  • salt
  • pepper
save recipe
recipe saved

Method

save recipe
recipe saved
1
Preheat the oven to 180°C/gas mark 4
2
Start by making the pesto. Place the pine nuts on a baking sheet and cook in the oven for 5 minutes until golden. Allow to cool
3
I prefer a smooth pesto (which is controversial) but I like the pale green colour you get from it. If you’re on board with this, then place all of the ingredients for the pesto (except the oil) in a blender (not a food processor). Blend for a few seconds to get it going, then slowly drizzle in the olive oil until you have a smooth green sauce
4
If you take umbrage with smooth pesto, then you can also make it in a pestle and mortar. In this case, leave out the water. Place the garlic, pine nuts, basil, salt and pepper in the mortar and pound until you have a paste. Mix in the grated cheese and olive oil. In both cases check the seasoning and adjust as necessary
5
Prep the runner beans. If the beans are young and tender, then you can probably get away with not having to de-string them. If they’re older then remove the strings by running a peeler down the length of the edge of the bean (the side that has a small ridge on it) and top and tail them
6
Once this is done, slice the runner beans at an angle into dainty ribbons, about ½ cm wide. Boil the beans in a pot of salted water for about 4 minutes until they are just cooked (but certainly not al-dente). Drain
7
Bring a large pan of salted water to the boil and cook the trofie according to the packet instructions. Two minutes before the pasta is ready, warm the beans and pesto, along with 3 tablespoons of the pasta cooking water
8
When the pasta is ready, drain it, reserving a teacup full of the cooking water. Mix the pasta in with the beans and pesto. Check the seasoning. Add enough pasta water so that you have a slick sauce that gently clings to the trofie
9
Serve immediately with a little extra grated Parmesan on top
Share recipe

Comments ()

Runner bean and pesto trofie

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.