Trofie al Pesto Genovese
This traditional pasta recipe hails from Liguria in Italy. Liguriais in north-western Italy with Genoa as its capital. Liguria is knownfor a varied and tasty cuisine of which the Genoa pesto may be the most famous.This Trofie al Pesto Genovese is made in one pan, with trofie pasta, potatoesand green beans tossed together with basil pesto.
Ingredients
- 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
Calories: 505kcalCarbohydrates: 52gProtein: 12gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 5gSodium: 126mgFiber: 5gSugar: 4g