Ingredients:
300 g of trofie pasta, ideally wholemeal
2 sliced potatoes
100 g thin green beans or broad beans out of their pods
1 jar of Pesto Ligure, 90g
1 tablespoon of grated Parmesan

4 tablespoons of extra virgin olive oil
Salt

Preparation: Cook the potatoes, beans and pasta together. Pour out the water. Dilute the pesto with a tablespoon of the cooking water. Now mix in the cooked ingredients and the fresh pesto, sprinkle with fresh parmesan and serve immediately.