Peel 2 medium-sized potatoes, and cut into a small dice (to make 2 cups). Set aside.

Top and trim a small bunch of French beans cut into small pieces (to make 2 cups). Set aside.

Bring a pot of salted water to a boil. Add the potatoes and cook for 3 minutes, add 300g dried trofie pasta to the same pot and boil for 4 minutes*. Add the French beans to the same pot and cook for 6 minutes. 

Reserve a cup of the cooking water before draining.

Place the vegetables and pasta in a deep pan on a medium-low heat along with 3 heaped tbsp pesto, stir adding some of the cooking water to create a sauce. Stir in a drizzle of olive oil and 3 tbsp grated pecorino or parmesan.

Serve with addition parmesan sprinkled on top.

Serves 3 – 4.

* Recipe assumes 10 minutes boiling time for the pasta, but adjust according to packet instructions.