Tip the fine semolina onto your work surface, using a bowl to create a well in the middle of the semolina. Fill the semolina volcano with warm water. Using a fork, begin mixing the semolina into the water gradually until you have a thick paste. Now, using your hands, incorporate the rest of the semolina to form a shaggy dough.

Knead for 5 mins until the surface is smooth and elastic. Form into a ball and rest the dough under an upturned bowl for 15 mins.

While the dough rests, make the pesto and beans. Trim the ends of the beans and cut into 4-5cm lengths. For the pesto, add the basil and pine nuts to a food processor, finely grate in the Parm and garlic and whizz to a thick paste. Add olive oil gradually until you have a thick-ish pesto. Season to taste with salt and black pepper.

To roll the trofie, pinch off a marble-sized piece of dough and place it on your work surface. Using the palm of your hand, roll that piece of dough forwards, forming it into a sausage shape. Now, draw your hand backwards, dragging the outside edge of your palm over the sausage whilst applying a little pressure. The dough will twist and turn into a beautiful little spiral. Repeat with the rest of your dough.

Bring a pan of salted water to a boil and drop the beans in for 3 mins. Now, add the trofie in for a further 1-2 mins. Scoop the pasta and beans out into a large mixing bowl and add a few generous spoonfuls of the pesto. Toss together with a splash of hot pasta water to loosen if necessary.

Divide between warm bowls and top with extra Parmesan.