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Ligurian Trofie with Authentic Pesto Genovese, Potatoes and Green Beans
The genuine Ligurian tradition: twisted trofie pasta boiled alongside tender potato cubes and green beans, swirled in vibrant fresh basil pesto with pine nuts and Parmesan.
Prep
15 min
Cook
12 min
Total
27 min
Ingredients
4servings
- Trofie pasta400 g
- Potato diced small1 piece
- Green beans trimmed100 g
- Fresh basil leaves60 g
- Pine nuts30 g
- Small garlic clove1 clove
- Parmigiano Reggiano grated50 g
- Pecorino Romano grated20 g
- Extra virgin olive oil80 ml
Preparation Steps
1
Make pesto: blend basil, pine nuts, garlic, grated cheeses, and olive oil into a vivid green paste. Keep raw and cool.
5 min timer
2
Bring a large pot of salted water to a boil. Add diced potatoes and green beans; after 4 minutes, add trofie pasta to cook together.
10 min timer
3
When pasta is al dente, drain thoroughly, reserving half a cup of cooking water.
1 min timer
4
In a warm serving bowl, toss pasta and vegetables with pesto and a splash of cooking water until silken. Serve immediately.
1 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
