500 gm dried trofie
1 large sebago potato (about 275gm), cut into 1cm dice
350 gm beans, cut into 3cm pieces
20 gm butter, diced
1 cup (firmly packed) basil, plus extra leaves to serve
185 ml (¾ cup) extra-virgin olive oil
30 gm pistachio nuts, plus extra, crushed, to serve
3 tbsp finely grated pecorino, plus extra to serve
2 small garlic cloves
For pistachio pesto, process ingredients in a food processor until smooth and season to taste.
Cook pasta in a large saucepan of boiling salted water until al dente, adding potato in the last 3 minutes and beans in the last minute (8-10 minutes). Drain, reserving 40ml cooking water, and return pasta and water to pan. Add pesto, toss to combine and season to taste. Serve hot topped with crushed pistachio nuts, basil and grated pecorino.
Thanks for the recipe Gourmet Traveller