ItalianTrofie al pesto genovese
Twisted pasta with basil pesto
Ligurian twisted pasta with basil pesto, potatoes and green beans
In Genoa and along the Ligurian coast, pesto is pounded from small-leaved basil, pine nuts, garlic, hard cheese and local olive oil, and served on trofie, short twisted pasta, cooked in the same pot as diced potato and green beans. The starch from the potato helps the pesto cling, and the beans add sweetness. It is the dish of a summer lunch in the Cinque Terre. Chef's tip: never heat the pesto; loosen it with a spoon of pasta water in a bowl and toss the pasta off the heat so the basil stays bright green.
- Prep
- 10 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 640 kcal
Ingredients
For the pesto
- 2 ⅛ oz fresh basilleaves only, dry
- 1 oz pine nuts
- 1 clove garlic
- ½ tsp coarse salt
- 1 ⅝ oz Parmigiano Reggianofinely grated, or a vegetarian hard cheese
- ⅔ oz pecorino (Fiore Sardo or Romano)finely grated, or a vegetarian hard cheese
For the pasta
- 1 waxy potatomedium, peeled and diced 1 cm
- 4 oz green beanscut into 3 cm pieces
- 12 ½ oz dried trofie
- 1 tbsp saltfor the water
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Method
0/5 doneStep 1: Bring a large pot of water to the boil with 1 tbsp salt.
8 minStep 2: Pound 1 clove garlic and ½ tsp coarse salt in a mortar to a paste. Add 1 oz pine nuts and pound until creamy. Add 2 ⅛ oz fresh basil a handful at a time, grinding with a circular motion until it breaks down. (Or pulse briefly in a cold food processor.)
8 minStep 3: Stir in 1 ⅝ oz Parmigiano Reggiano and ⅔ oz pecorino (Fiore Sardo or Romano), then trickle in ½ cup mild extra virgin olive oil, stirring, until you have a thick, glossy pesto. Common mistake: blitzing too long in a blender; the heat bruises the basil and turns it dark and bitter.
Step 4: Drop 1 waxy potato and 12 ½ oz dried trofie into the boiling water. After 5 minutes add 4 oz green beans. Cook until the trofie are al dente, about 10–12 minutes in all.
12 minStep 5: Loosen the pesto with 3 tablespoons of the cooking water in a large warm bowl. Drain the pasta and vegetables, tip into the bowl and toss until coated and creamy. Serve at once.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 19 g
- Carbs
- 75 g
- Fat
- 31 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trofie al pesto genovese take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh basil?
- Baby spinach with a little mint (for colour and freshness).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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