Ingredienti per 4 persons 260 g trenette
50 g green beans
150 g potatoes
2 tablespoons grated pecorino cheese
8 tablespoon Genoese pesto
salt
Preparazione 1. Peel and wash the potatoes and cut into small pieces. Clean and wash the green beans.
2. Cook the vegetables in boiling salted water and drain when "al dente" without discarding the water.
3. Cook the trenette in the same water.
4. Drain when "al dente" (tender but firm to the bite) and add to the vegetables which have been kept warm meanwhile. Add the pesto, the pecorino cheese and mix well to blend the ingredients
Note Time: 40 minutes plus 30 minutes to make the pesto
Advised line: ATLAS
Vino consigliato Cinque Terre, Riviera Ligure Ponente Pigato/Vermentino (Liguria), Vermentino di Sardegna (Sardegna)
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