Trofiette pasta with potatoes, runner beans and pesto sauce
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Trofiette pasta with potatoes, runner beans and pesto sauce

Ingredients

1 400g. can of Valfrutta Runner Beans, picked and canned on the same day
300g. of trofiette pasta
2 medium-sized potatoes 
2 spoonfuls of pesto sauce 
50g. of goat's cheese
extra virgin olive oil 
salt 

Trofiette pasta with potatoes, runner beans and pesto sauce

Difficulty

easy

Preparation and cooking time

10-20 min

Suitable for

Children 6-12, Teenagers, Adults

Recipe for:

4 People

Occasion:

Dinner with friends

Prepare this recipe with:

Runner Beans, picked and canned on the same day

Valfrutta Runner Beans are so tender and delicate because they are carefully selected and canned on the same day, to retain their natural flavour and freshness. A natural source of protein, they are ideal served simply with a small amount of oil, salt and lemon, or perfect to enliven and add a dash of colour to traditional second courses or mixed salads.

Preparation:

Peel the potatoes and cut them into small cubes. Place the potatoes in salted boiling water and add the trofiette. When the potatoes are soft, drain and place in a bowl, add the runner beans after draining the covering liquid, the pesto and a little oil. Mix together and place on the plates. Garnish with goat's cheese shavings. 

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