Trofie with pesto, green beans & sardines

Name: Trofie with pesto, green beans & sardines
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 g No.1 Trofie; 250 g baby new potatoes, quartered; 200 g pack trimmed fine green beans, halved; 120 g cans Essential Sardines In Olive Oil, drained and roughly flaked; 15 g Parmigiano Reggiano, finely grated, to serve

Homemade pesto is so quick and easy to make. And the results are worth it, says Mary Gwynn as fresh basil brings a hit of zingy flavour and colour at any time of year.

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Source of omega 31 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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300g No.1 Trofie
250g baby new potatoes, quartered
200g pack trimmed fine green beans, halved
2 x 120g cans Essential Sardines In Olive Oil, drained and roughly flaked
15g Parmigiano Reggiano, finely grated, to serve

For the pesto

100g pack basil, leaves picked
2 cloves garlic, chopped
25g pine nuts
25g Parmigiano Reggiano, finely grated
5 tbsp extra virgin olive oil

Make the pesto first. Process the basil leaves with the garlic, pine nuts and cheese in a blender, or pound together in a pestle and mortar to give a coarse paste. Gradually add the olive oil, processing in bursts to a thick but not smooth paste. Check the seasoning.
Cook the pasta and potatoes together in a large pan of boiling water for 10 minutes, then add the beans and cook for 5 minutes more until tender. Drain and return to the pan.
Add the pesto and sardines to the pasta, toss together, then serve with the cheese.