The real pasta with pesto alla Genovese

• A large bouquet of basil

• 50 g of pine nuts

• 3-4 tablespoons of olive oil

• 50 g of Parmigiano Reggiano, finely grated

• 1 garlic clove (optional)

• 500 g of troffie pasta

• 3 potatoes

• 150 g green beens

1. Cut the potatoes into small cubes and trim the green beans, then cut them into 1.5 cm (½-inch) pieces.

2. Cook the potatoes and green beans separately in boiling salted water until tender. Drain and set aside.

3. Bring a large pot of salted water to a boil and add the troffie. Cook according to the instructions on the package (usually 10–12 minutes).

4. While the pasta is cooking, place the basil, pine nuts and garlic in a mortar. Add a pinch of salt and grind everything into a smooth paste with the pestle.

5. Slowly drizzle in the olive oil, continuing to pound until fully incorporated.

6. Gradually add the Parmigiano Reggiano and mix thoroughly until the pesto is smooth and creamy.

7. Drain the pasta, reserving a small cup of the cooking water. Return the pasta to the pot, off the heat. Add the pesto and toss well. If needed, add a splash of the reserved cooking water to loosen the sauce.

8. Fold in the potatoes and green beans, toss gently, and serve immediately.