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Trofie with pesto, green beans & sardines

Trofie with pesto, green beans & sardines

Homemade pesto is so quick and easy to make. And the results are worth it, says Mary Gwynn as fresh basil brings a hit of zingy flavour and colour at any time of year.

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Source of omega 31 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 300g No.1 Trofie
  • 250g baby new potatoes, quartered
  • 200g pack trimmed fine green beans, halved
  • 2 x 120g cans Essential Sardines In Olive Oil, drained and roughly flaked
  • 15g Parmigiano Reggiano, finely grated, to serve

For the pesto

  • 100g pack basil, leaves picked
  • 2 cloves garlic, chopped
  • 25g pine nuts
  • 25g Parmigiano Reggiano, finely grated
  • 5 tbsp extra virgin olive oil


  1. Make the pesto first. Process the basil leaves with the garlic, pine nuts and cheese in a blender, or pound together in a pestle and mortar to give a coarse paste. Gradually add the olive oil, processing in bursts to a thick but not smooth paste. Check the seasoning.

  2. Cook the pasta and potatoes together in a large pan of boiling water for 10 minutes, then add the beans and cook for 5 minutes more until tender. Drain and return to the pan.

  3. Add the pesto and sardines to the pasta, toss together, then serve with the cheese.

Cook’s tip

Make this for two and keep the leftovers in the fridge overnight for a perfect packed lunch dish. 


Typical values per serving when made using specific products in recipe


2,618kJ/ 624kcals



Saturated Fat












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