Trofie al Pesto alla Genovese

Trofie al Pesto alla Genovese

Why This Recipe Stands Out

A traditional Ligurian dish made with trofie pasta, a hand rolled pasta shape served throughout Liguria, potatoes, and green beans tossed together with a delicious fresh homemade pesto.  

Healthy, delicious & simple to make, using a few quality ingredients combined in a beautiful dish that will transport you to the Italian Riviera.

4 Servings
Ingredients

1  1/2 c small (small will be sweeter/ less bitter) fresh basil leaves
1/2 c Ligurian Taggiasca Extra Virgin Olive Oil- a buttery, sweet olive oil that will not over power but rather enhance this dish
1/2 c Freshly grated pecorino romano
3 cloves Fresh garlic, minced
1/3 c pignoli( pine) nuts
1 lb Trofie Pasta
1 large potato cut into small bite size cubes
2 c string beans cut into small bite size pieces
Sea Salt

 

How to Make It

Pesto-
Combine basil, olive oil, garlic, pignoli nuts and cheese and begin to slowly blend.  Add reserved pasta water, one t at a time to bring to a creamy consistency.
Traditionally prepared with a mortar and pestle to release the aromatic oils creating a creamy texture.  The heat from a processing can cause oxidation leaving basil bitter and dark in color.  If you don’t have a mortar and pestle blend all ingredients on low speed in a blender, processor, or immersion blender.

  1. Bring a large pot of salted water to a boil.  
  2. Add potatoes, boiling for 5 minutes
  3. Add pasta and continue to boil for 5 minutes
  4. Add string beans cooking for an additional 5 minutes or until pasta is al dente.
  5. Reserve 1 cup cooking water.
  6. Drain ingredients and add to large shallow bowl pouring 1/2 c of the reserved water over the pasta.
  7. Pour pesto over pasta and gently toss.

Serving Suggestions

Drizzle bowls with Ligurian Taggiasca Extra Virgin Olive Oil
Garnish with fresh basil leaves & toasted pignoli nuts