Ligurian Pesto Genovese with Trofie, Beans & Potatoes

Bring a large pot of generously salted water to a boil. While it heats, make the pesto.

In a mortar and pestle (or food processor), pound the garlic with a pinch of coarse salt until it forms a paste. Add the pine nuts and pound until mostly smooth with some texture remaining. Add the basil leaves in batches, pounding and grinding in a circular motion until you have a vivid green paste.

Transfer the basil mixture to a bowl and stir in both cheeses. Slowly drizzle in the olive oil, stirring constantly, until the pesto is emulsified and creamy. Taste and adjust salt. If using a food processor, pulse the basil, garlic, pine nuts, and salt first, then add cheeses and pulse briefly, and finally stream in the oil with the motor running on low.

Add the potato cubes to the boiling water and cook for 5 minutes. Add the green beans and cook for another 3 minutes. Then add the trofie pasta and cook according to package directions until al dente, about 10-12 minutes (the vegetables will continue cooking and become perfectly tender).

Reserve 1 full cup of the starchy pasta cooking water, then drain everything together.

Transfer the drained pasta, potatoes, and green beans to a large warmed serving bowl. Add the pesto and 3-4 tablespoons of the reserved pasta water. Toss gently but thoroughly, adding more pasta water as needed until every piece is coated in a glossy, clinging sauce.

Serve immediately in warmed bowls with a crack of black pepper, a small drizzle of raw olive oil, and fresh basil leaves on top.