Trofie with Pesto Cream, Potatoes, and Green Beans

AUTHOR NOTES

The first time I had pasta and potatoes in the same dish was in Liguria, Italy, where they eat a surprising amount of potatoes (and where I also had a crazy delicious dish with anchovies and potatoes), If your gut is telling you, "Nah, pasta and potatoes are too starchy for me," you're in for a surprise. I love serving this dish for a crowd, because it's a real eye-opener. It's something people generally wouldn't order, but they're happy that they tried it. The recipe also adds cream to the pesto, which I don't usually make when I'm cooking just for my family, and I never order at restaurants, because it's often swimming in cream— but I do love what happens to the pesto when you add just a touch. It gets soft and silky, and feels luxurious.

INGREDIENTS

Kosher salt

1/2 pound medium Yukon gold potatoes, thinly sliced

1 pound trofie

1/2 pound haricots verts

1 cup basic pesto

1/2 cup heavy cream

DIRECTIONS

Makes 4-6 servings

Fill a 6-quart pot with water. Bring it to a boil and add 2 tablespoons of salt. Add the potatoes and let them cook for 10 minutes, until they're softened but still firm. Add the trofie, and when the pasta is 1 minute away from being al dente, throw in the green beans, and cook for 1 minute. Drain, reserving a 1/2 cup of the cooking water.

Please the pasta, potatoes, and beans back into the pot over the lowest heat. Add the pesto and cream, and toss. If it doesn't look saucy enough, add a little of the cooking water and cook for 1 to 2 minutes, until hot. Taste for salt, adding more if needed.