This dish is one of the most well known dishes of traditional Ligurian cuisine, made with basil pesto and trofie pasta. Buon Appetito!

500 Grams trofie, about 1 pound

1-2 bunches of fresh basil
2 cloves garlic, chopped
1 teaspoon salt
1/2 cup Extra Virgin Olive Oil
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup pignoli- Pine Nuts
1 large potato
1/2 lb string beans
additional Parmigiano-Reggiano for the table

Filming and Video Editing by Francesca Sacco

My books:
Sicilian Feasts https://www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave...
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MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing