Updated 01.09.26
Like so many authentic cuisines, Ligurian recipes are based on ancient traditions, the land and high-quality ingredients. Many recipes are simple, but the dishes can easily be called culinary delicacies. It goes without saying that the pesto for this recipe should be homemade for the best and most genuine result.
I goes without saying that there are high quality store-bought pestos available, so if you I don’t have the time, do not apologize for using a store-bought pesto. Having that said, it does not take much to make it yourself, especially when you have a food processor. You can make the pesto while the rest of the ingredients cook.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Trofie pasta is a cute small pasta, small rolls of twisted dough and the pesto enjoys the little ridges and settles in them. I heard chefs say that a pasta and the sauce should be a good marriage. They should fit together, compliment each other. Trofie would not be the ideal candidate for very chunky vegetables, but a smooth sauce is a perfect match. Obviously you can make this recipe with any type of pasta you like.
- Green beans
- Small potatoes
- Basil pesto
How to Make Trofie al Pesto Genovese
Click here for a short video on how to make Trofie al Pesto Genovese.
Step 1 – Cook the potatoes, pasta and green beans in boiling water. Start with the potatoes and trofie and after 4-5 minutes add the green beans. There will still be some bite left in the green beans. Add them earlier if you want them softer.
Step 2 – While the pasta, potatoes and beans are cooking, you have time to make the basil pesto. I wrote a post how to make basil pesto.
Step 3 – Drain the pasta water (keep some in reserve) and return pasta, potatoes and green beans back into the pan. Add the basil pesto.
How much pesto you add is really up to you. For this recipe I made 1/2 cup and added it all.
Divide the Trofie al Pesto Genovese over two bowls or plates and serve with extra Parmigiano Reggiano cheese.
Trofie al Pesto Genovese
Pin Recipe FacebookIngredients
- 3 ounces trofie pasta
- 6 ounces small potatoes, yellow, red, fingerling
- 3.5 ounces green beans
- salt and pepper
For the Basil Pesto (1/2 cup)
- 1 ounce basil leaves, about 2 cups
- 0.5 ounces pine nuts
- 3 tablespoons olive oil
- 1 clove garlic
- 0.5 ounce Parmigiano Reggiano cheese, finely grated, about 1/4 cup
- salt & pepper
Instructions
- Wash the potatoes and green beans. Cut the small potatoes in half or quarters and the green beans in halves of thirds.
- Bring water and salt to a boil and add the pasta and cook according to the directions on the packaging. The pasta I used has a cooking time of 12 minutes.
- Add the potato pieces 2 minutes later and the green beans 6 minutes after that. (NOTE 1)
- While the pasta cooks, make the basil pesto. (NOTE 2)
- Drain the pasta, potatoes and green beans and reserve some of the pasta water.
- Return pasta, potatoes and green beans to pan and add the basil pesto. Warm just a little and add pasta water to thin the basil pesto a little.
- Season with salt and pepper.
- Transfer pasta to 2 plates and garnish with basil.
Notes
- If the pasta you use has another cooking time, adjust the time when to add the potatoes and green beans. Potatoes need to cook for about 10 minutes and green beans for about 5-6 minutes, so they have some bite left.
- Check out this post for the basil pesto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.