Panzani Vegetable Striped Elbows with Fresh Vegetables and Homemade Pesto

• 280 g Panzani Vegetable Striped Elbows
• 130 g potatoes
• 50 g green beans
• 8 tablespoons pesto sauce
• 2 tablespoons grated Pecorino cheese
• 50 g basil leaves
• Salt and pepper
• 25 g pine nuts
• 2 cloves garlic
• 2 tablespoons grated Parmesan cheese
• Olive oil

Prep time: 20 minutes
Cooking time: 30 minutes

Difficulty: 2/5

1. Peel, wash, and cut the potatoes into cubes. Wash and cut the green beans into small pieces. Cook the vegetables for 15 minutes in salted boiling water. Drain and set aside.
2. Cook the pasta in 3 liters of boiling salted water for about 14 minutes. Drain and add to the vegetables.
3. Prepare the pesto: Toast the pine nuts in a moderate oven. Rinse and dry the basil leaves, then place in a mortar with salt, 2 peeled garlic cloves, and the pine nuts. Crush with a pestle. Gradually stir in 1 tablespoon grated Parmesan and 1 tablespoon grated Pecorino.
4. Transfer to a bowl and emulsify by incorporating 20 cl olive oil.
5. Toss the pasta and vegetables with the pesto sauce.
6. Garnish with basil leaves and sprinkle with remaining Pecorino.

Recipe from Chef Hubert for Panzani