My dear friend Gabriella who lives near Genoa, gave me some fresh pesto.
I could not resist to use it immediately and make a classic Italian pasta with it.
You can use store bought pesto as well... in this case, add some more taste by processing about 10 leaves fresh basil (wash and dry them!!) with 2 spoons of extra virgin olive oil to lighten up the flavour.
There are two special pasta types you can dress with this fantastic cream: trenette (sort of flat spaghetti) and trofie, but it is more and more common to see also different pastas. (use short pasta with the vegetables as described hereunder and only pesto for trenette).
Zucchini make a marvellous match as well (use 2 of them instead of green beans).
This pasta is very nice also served cold, just add some more extra virgin olive oil and mix well.
Follow me it is very easy!
2 medium potatoes,
250 grs. green beans or two zucchinis
220 gr./ 1/2 pound of trofie.
4 table spoons pesto and about 2 table spoons of the cooking water.
1) Wash and clean the green beans and cut them into small pieces.
2) Wash and peel the potatoes and cut them into small cubes.
3) If you are going to cook them immediately, bring a large pan of salted water to the boil and pour the vegetable to boil for 7-10 minutes.
If not, soak the vegetable into ice cold water. (Drain them before cooking).
4) Pour the pasta in the pan with the vegetables and cook until "al dente" (follow the instructions on the packaging, normally it takes 7-10 minutes)
5) Drain in a colander, preserving a little bit of hot water, which you will use, spoon by spoon, to dilute your pesto.
6) Put the cooked pasta and the vegetables in a container and sprinkle the diluted pesto on it. Stir well without breaking the pasta.