Trofie

Instructions

1. For the pesto, blend the basil, pine nuts, garlic and a pinch of coarse salt, then add the Parmesan and oil little by little until you have a smooth paste.
2. Mix the semolina, salt and lukewarm water until you form a firm, even dough, then knead for 5 minutes.
3. Take a small piece of dough, roll it into a thin rope on the work surface, then cut it into 2 cm pieces.
4. On a board or with your thumb, stretch each small piece and roll it over itself to form a little twist.
5. Cook the trofie in a large pan of salted boiling water for about 3 to 4 minutes, adding the beans and potatoes if using them for the last 5 minutes.
6. Drain, keeping a little cooking water, toss with the pesto and a splash of water to loosen the sauce.
7. Serve straight away with grated Parmesan.