Trofie with pesto, beans and fresh tomato

Serves
4
Pesto

200g Basil 

200g Olive Oil 

80g Pine nuts (toasted)

80g Parmesan 

1 Clove Garlic

Salt 

Pepper 


Tomato Dressing 

2 large beef heart tomatoes (best quality)

Salt and pepper to taste

50 ml Extra Virgin Olive Oil 

To Finish

400g Fresh Trofie 

300g Green & Yellow Beans

50g Parmesan (to finish)


Method 


Preheat oven to 160°C


For the pesto

Toast pine nuts in the oven at 160°C for 6-8 mins and allow to cool.

Blend all the ingredients in a food processor until the right consistency, I like it not too fine. 


For the tomato dressing

Remove the core from the tomato and make a shallow cross with a sharp knife on the base

Blanch the tomatoes for around 20 seconds in boiling water, remove from the water and submerge in iced water. 

Peel the skin off the tomatoes and then dice the flesh into 1 cm dice, season with maldon salt, black pepper and dress with a generous amount of olive oil.


Prep beans by removing the tops.


Bring a large pot of of salted water to the boil, blanch the beans for 5 minutes until cooked, strain off and then in the same water add the Trofie and cook till al dente (4 mins for fresh)


Set a saute pan over a medium heat, drain the pasta and add to the pan with a few ladles of pasta water, toss well over a high heat for a minute, turn the heat down, add the beans and pesto and toss well, add enough pasta water to achieve a nice sauce consistency. 


Plate on warm plates and finish with a few spoons of the tomato dressing and a good grating of fresh parmesan.

Ingredients

Pesto

200g Basil 

200g Olive Oil 

80g Pine nuts (toasted)

80g Parmesan 

1 Clove Garlic

Salt 

Pepper 


Tomato Dressing 

2 large beef heart tomatoes (best quality)

Salt and pepper to taste

50 ml Extra Virgin Olive Oil 

To Finish

400g Fresh Trofie 

300g Green & Yellow Beans

50g Parmesan (to finish)


Ingredients

Pesto

200g Basil 

200g Olive Oil 

80g Pine nuts (toasted)

80g Parmesan 

1 Clove Garlic

Salt 

Pepper 


Tomato Dressing 

2 large beef heart tomatoes (best quality)

Salt and pepper to taste

50 ml Extra Virgin Olive Oil 

To Finish

400g Fresh Trofie 

300g Green & Yellow Beans

50g Parmesan (to finish)


method

Method 


Preheat oven to 160°C


For the pesto

Toast pine nuts in the oven at 160°C for 6-8 mins and allow to cool.

Blend all the ingredients in a food processor until the right consistency, I like it not too fine. 


For the tomato dressing

Remove the core from the tomato and make a shallow cross with a sharp knife on the base

Blanch the tomatoes for around 20 seconds in boiling water, remove from the water and submerge in iced water. 

Peel the skin off the tomatoes and then dice the flesh into 1 cm dice, season with maldon salt, black pepper and dress with a generous amount of olive oil.


Prep beans by removing the tops.


Bring a large pot of of salted water to the boil, blanch the beans for 5 minutes until cooked, strain off and then in the same water add the Trofie and cook till al dente (4 mins for fresh)


Set a saute pan over a medium heat, drain the pasta and add to the pan with a few ladles of pasta water, toss well over a high heat for a minute, turn the heat down, add the beans and pesto and toss well, add enough pasta water to achieve a nice sauce consistency. 


Plate on warm plates and finish with a few spoons of the tomato dressing and a good grating of fresh parmesan.

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