Trofie with pesto and béchamel sauce
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Cook 4 large potatoes peeled and steamed with diced green beans into pieces.
Cook the pasta in boiling salted water.
Meanwhile, prepare the béchamel sauce.
Get a jar of pesto (you can also prepare it fresh by following the link "pesto alla genovese").
Once cooked, drain and mix vegetables with pesto and bechamel.
With the sauce you can season the trofie, but also any other type of pasta.