350 g of Trenette (pasta type)
4 tablespoons of Pesto alla Genovese E. Amoretti di Lorenzo
200 g green beans
2 medium potatoes
Extra Virgin Olive Oil D.O.P. Italian Riviera Riviera of Flowers E. Amoretti di Lorenzo
Grated parmesan cheese
Clean the vegetables and cook the green beans on one side and the diced potatoes in a large saucepan in plenty of salted water. When the beans are crispy, drain them and cut them into small sticks. When the water from the potatoes starts boiling, add the pasta and cook together.
Put the green beans in a large bowl, the Pesto alla Genovese E. Amoretti di Lorenzo and plenty of Extra Virgin Olive Oil D.O.P. Italian Riviera Riviera of Flowers E. Amoretti di Lorenzo.
Drain the potatoes with the pasta and add them to the bowl with a tablespoon of cooking water, stirring gently. Serve with grated parmesan and a few flakes of parmesan.