Wash and clean the green beans and cut them into small 2cm chunks.
Wash and peel the potatoes and dice them into 1 cm cubes.
Put a saucepan of salted water on the heat. As soon as it boils, pour in the potatoes first and then the green beans after a few minutes.
Halfway through the cooking time, add the trenette pasta and cook until al dente.
Remove from the heat, drain and cream with the Genoese Basil Pesto, which should never be heated but used cold.
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