Trofie al Pesto

Name: Trofie al Pesto
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Ligure
Ingredients: 400 g fresh trofie (ligurian twisted pasta); 200 g waxy potatoes; 150 g fine green beans (fagiolini); 180 g pesto alla genovese (fresh basil pesto); 15 g Fine sea salt; 15 ml extra virgin olive oil (ligurian preferred); 30 g parmigiano reggiano

A quintessential Genoese pasta dish featuring twisted trofie, tender potatoes and green beans tossed in fragrant basil pesto.

🇮🇹Italy· Liguria

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 4
Difficulty: Easy
Calories: 560 kcal

Ingredients

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Servings

400 g fresh trofie (ligurian twisted pasta) — fresh or artisanal dried
200 g waxy potatoes — peeled and cut into 1 cm cubes
150 g fine green beans (fagiolini) — trimmed and cut into 3 cm lengths
180 g pesto alla genovese (fresh basil pesto) — freshly prepared, at room temperature
15 g Fine sea salt — for pasta cooking water
15 ml extra virgin olive oil (ligurian preferred) — for finishing
30 g parmigiano reggiano — finely grated, for serving

Equipment

•Large stockpot
•Colander
•Chef's knife
•Large ceramic mixing bowl
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 560 kcal
fat: 26 g
carbs: 68 g
fibre: 5 g
protein: 16 g
calories: 560 kcal

Instructions

1
Bring a large pot of water to a rolling boil and add the sea salt.
2
Add the diced potatoes to the boiling water and cook for four minutes.
3
Add the cut green beans to the pot and cook alongside the potatoes for three minutes.
4
Drop the fresh trofie into the boiling pot with the vegetables.
5
Cook until the trofie rise and are tender with a slight bite, about three to four minutes.
6
Place the pesto into a large warmed ceramic serving bowl.
7
Stir two to three tablespoons of the starchy pasta cooking water into the pesto to loosen it.
8
Drain the pasta, potatoes, and green beans together, keeping a splash of extra water handy.
9
Transfer the hot drained pasta and vegetables directly into the bowl with the pesto.
10
Toss gently until the bright green sauce coats every twist of pasta evenly.
11
Drizzle with olive oil and serve immediately with grated cheese on the side.

Chef's tips

Never heat the pesto in a pan over direct flame, as heat turns basil bitter and dull. The residual heat from the freshly boiled pasta and starchy water is all you need to create a luscious emulsion.

Ingredient substitutions

fresh trofie → dried trofie, trenette or casarecce
fine green beans → tender flat runner beans cut into small diamonds

Storage

Best eaten fresh, but leftovers keep in a sealed container in the refrigerator for up to 1 day.

Reheating

Bring gently to room temperature before eating, or loosen with a teaspoon of warm water without microwaving on high.

Common mistakes to avoid

•Heating the pesto over a stove burner, which destroys its fresh aroma and vibrant green colour.
•Discarding all the cooking water without saving a few spoonfuls to emulsify the pesto.
•Overcooking the potato cubes until they disintegrate instead of holding their shape.