Trofie Pesto Pasta

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Step 1

Bring a medium pot of salted water to a boil. While waiting, trim and discard the stem ends of the string beans, then cut them in half crosswise. Quarter the cherry tomatoes. Mince the garlic. Finely chop both the parsley leaves and stems.

Step 2

Once the water is boiling, add the pasta and peas. Stir gently to separate the pasta and cook for 3 to 6 minutes, until the pasta is al dente (still slightly firm to the bite) and the peas are tender. Reserve ½ cup of the cooking water (double for 4 portions), then thoroughly drain the pasta and peas. Toss them with a drizzle of oil to prevent sticking and set aside in a warm spot.

Step 3

While the pasta cooks, heat a large pan with a drizzle of oil on medium-high heat. Add the string beans and cook, stirring frequently, for 1 to 2 minutes until slightly softened. Add ½ of the spice blend and season with salt and pepper. Continue cooking for another 1 to 2 minutes until the beans are crisp-tender. Transfer the beans to a bowl and set them aside in a warm spot. Wipe out and reserve the pan.

Step 4

In a small bowl, combine the cherry tomatoes with up to ¼ of the minced garlic (or less, to taste), the parsley, 1 tbsp of olive oil (double for 4 portions), and ½ of the spice blend. Season with salt and pepper and mix thoroughly.

Step 5

In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring, for 30 seconds to 1 minute until fragrant. Stir in the peas, demi-glace, and the reserved cooking water. Cook for 1 to 2 minutes until slightly thickened, then season with the remaining spice blend, salt, and pepper. Add the cooked pasta, pesto, and half of the Grana Padano cheese. Stir for 1 to 2 minutes until everything is combined and the pasta is coated. If the sauce is too thick, gradually stir in more of the reserved cooking water to loosen it. Season to taste.

Step 6

Divide the finished pesto pasta between plates. Top each portion with a spoonful of bruschetta and garnish with the remaining Grana Padano. Serve the garlicky string beans and any extra bruschetta on the side. Bon appétit!