Entree: Italy – Liguria – Trofie al Pesto (Twisted Ligurian pasta tossed with fresh basil, pine nut and cheese pesto, often served with potatoes and green beans)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
- 12 oz (340 g) trofie pasta
- 1 lb (450 g) small new potatoes, peeled and cut into 1/2-inch (12 mm) pieces
- 8 oz (225 g) green beans, trimmed and cut in half
- 3 cups (90 g) fresh basil leaves, packed
- 1/3 cup (45 g) pine nuts, lightly toasted
- 2 cloves (6 g) garlic, peeled
- 1 cup (100 g) freshly grated Parmigiano-Reggiano
- 1/2 cup (50 g) freshly grated Pecorino (or extra Parmigiano)
- 1/2 cup (120 ml) extra-virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Reserve 1/2 cup (120 ml) pasta cooking water
Instructions
1. Bring a large pot of salted water to a rolling boil. Add the potatoes and cook 6–8 minutes until just tender. Add the green beans and cook 3–4 minutes more until beans are bright and crisp-tender. Remove potatoes and beans with a slotted spoon and keep warm.
2. In the same boiling water, cook trofie pasta until al dente according to package instructions (usually 8–11 minutes). Reserve 1/2 cup (120 ml) of the pasta cooking water before draining.
3. While the pasta cooks, make the pesto. In a food processor combine basil leaves, toasted pine nuts, garlic, Parmigiano-Reggiano, Pecorino, and a pinch of salt. Pulse to a coarse paste.
4. With the processor running, slowly stream in the extra-virgin olive oil until the mixture is smooth but still has texture. Taste and adjust salt and pepper; if pesto is too thick, add a tablespoon or two of reserved pasta water to loosen.
5. Return drained pasta to the pot over very low heat. Add the pesto and toss gently to coat, adding reserved pasta water a little at a time until sauce clings to the trofie and the consistency is silky.
6. Fold in the cooked potatoes and green beans carefully to avoid breaking them. Heat just until everything is warmed through, adjust seasoning, and serve immediately with extra grated cheese at the table.
