Trofie al Pesto with Potatoes and Green Beans

Method

1. Make the pesto: peel the garlic cloves, remove any inner sprout, and chop them. Add coarse salt and crush with a pestle in a mortar until creamy.
2. Add about two-thirds of the pine nuts and continue crushing until a smooth cream forms.
3. Gradually add the basil leaves, crushing and turning until all leaves are incorporated and the essential oils are released.
4. Add the remaining pine nuts and lightly crush them so they remain slightly chunky.
5. Add the grated Pecorino Sardo and mix well. Then add the grated Parmigiano Reggiano in two or three batches, mixing until fully absorbed.
6. Finally, add the extra-virgin olive oil (about the same weight as the basil) and mix until a creamy pesto forms. Transfer to a glass jar; cover the surface with a thin layer of oil and refrigerate (or freeze).
7. Make the trofie pasta: on a work surface, place 300 g of durum wheat semolina flour and form a well. Gradually add 150 ml of lukewarm water, mixing with a fork or spoon until a rough dough forms. Knead by hand until smooth and elastic. Shape into a cylinder, wrap in plastic wrap, and let rest for 15 minutes.
8. Cut off a piece of dough and roll it into a long, thin cylinder (about 0.5 cm thick). Cut into small squares (about two fingers wide).
9. Shape each square into a trofie: place it on the work surface, press and roll it toward you with the palm of your hand, causing it to twist. Repeat with all dough. Dust the finished trofie with extra semolina to prevent sticking.
10. Prepare the vegetables: trim the green beans and cut them into pieces roughly the same length as the trofie. Peel the potatoes and cut them into small cubes.
11. Bring a large pot of salted water to a boil. Add the green beans and potatoes and cook for 10 minutes.
12. Add the fresh trofie pasta to the pot and continue cooking for 7–8 minutes, or until the pasta is al dente.
13. Drain the pasta and vegetables, reserving some cooking water. Transfer to a bowl.
14. Add the pesto to the bowl (do not put it underneath) and gently toss everything together, adding a little reserved cooking water if needed to create a creamy sauce.
15. Serve immediately.