New pasta favourites

Say “ciao!” to new ways to dish up Italy’s twirlable staple! These satisfying dishes go from weeknights to weekends and every occasion in between.

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Ligurian pesto & potato trofie

SERVES 4 PREP COOK TIME 15 MINUTES

5 cups loosely packed basil leaves, washed, dried

1 clove garlic

1 cup (250ml) extra virgin olive oil

3/4 cup (120g) toasted pine nuts

1 cup (80g) finely grated parmesan

400g dried trofie (see note)

1 large potato (300g), cut into 1cm cubes

200g green beans, trimmed, cut into thirds

400g can butter beans, drained, rinsed

1/4 cup (20g) finely grated pecorino (or parmesan)

1 To make the pesto, in a food processor, combine the basil, garlic, olive oil and pine nuts until almost smooth. Add the parmesan, pulse to combine. Season to taste with salt and freshly ground pepper.

2 Cook dried pasta in a large saucepan of boiling, salted water for approximately 8 minutes or until al dente, adding potato in the last 3 minutes and both beans in the last minute. Drain, reserving 1/4 cup (60ml) of pasta water.

3 Return the pasta, potato, beans and reserved pasta water to the pan over a low heat. Add pesto; mix vigorously for 2 minutes or until pasta is well coated and sauce begins to thicken. Season to taste.

4 Serve pasta with pecorino.

Paccheri with pink sauce

SERVES 4 PREP + COOK TIME 40 MINUTES

500g dried paccheri or rigatoni

¾ cup (60g) finely grated parmesan

PINK SAUCE
¼ cup (60ml) extra virgin olive oil

2 cloves garlic, sliced thinly

2 x 400g cans diced tomatoes

1 tablespoon caster sugar

¼ cup loosely packed, coarsely chopped basil, plus extra sliced thinly to serve