Chef Giovanni Ruggerrio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Trofie Al Pesto.

INGREDIENTS:

½ lb. Trofie Pasta

½ lb. Red Potatoes

¼ lb. Green Beans

2 cups Pesto Sauce

Zest of 1 Lemon

2 tbs. Pignoli Nuts (toasted)

¼ lb. Pecorino Romano

2 tbs. Extra Virgin Olive Oil

½ tsp. Salt

¼ tsp Black Pepper

DIRECTIONS:

1. Peel the potatoes and place in a pot with cold water on high heat and cook until tender.

2. Once tender remove from the water, set aside and let cool enough to handle.

3. Once the potatoes are cool enough to handle proceed to cube into small dice and set aside.

4. Clean the green beans by sniping the ends and place in a pot of salted boiling water for about 3 to 4 minutes, remove and cool immediately. (This method is called shocking and will help keep the vibrant green color on the beans.)

5. In a pot of salted boiling water proceed to cook the pasta for about 5 to 6 minutes or until desired doneness is achieved.

6. Once pasta is cooked, remove it from the water and place in a bowl.

7. Add the potatoes, green beans, lemon zest, salt, pepper, half the pecorino, pesto sauce and mix until all are incorporated well.

8. Garnish with the toasted pignoli nuts and the remainder of the pecorino.