Wellness
Nutrition
Calories: 480
Protein: 14 g
Carbohydrates: 62 g
Fat: 21 g
Fibre: 6 g
Sodium: 360 mg
Discoverability
Breakfast
Trofie al Pesto Genovese
5 min read
A traditional Ligurian classic featuring twisted trofie pasta, tender potatoes, and green beans tossed in a fragrant, raw Genovese basil, pine nut, and Parmigiano pesto.
Prep15
Cook10
Serves4
DifficultyEasy
What you'll need
Ingredients
400 g (14 oz) fresh or dried trofie pasta
1 medium Yukon Gold potato, peeled and thinly sliced into bite-sized rounds
1 cup (100 g) fresh green beans (haricots verts), trimmed and cut into 1-inch pieces
3 cups packed fresh Genovese basil leaves (dry and clean)
2 tbsp pine nuts (lightly toasted or raw)
2 cloves garlic, peeled
1/2 cup extra virgin olive oil (high quality)
1/2 cup Parmigiano-Reggiano, freshly grated
2 tbsp Pecorino Fiore Sardo or Pecorino Romano, freshly grated
1/2 tsp coarse sea salt (plus salt for pasta water)
Freshly cracked black pepper, to taste
Let's make it
Instructions
1
Make the pesto: In a food processor or mortar, pulse the garlic, pine nuts, and a pinch of coarse sea salt until finely ground. Add the fresh basil leaves in batches, pulsing in short bursts to avoid heating the herbs. With the motor running on low, stream in the extra virgin olive oil until smooth and creamy.
2
Finish the sauce: Transfer the pesto to a large serving bowl. Fold in the grated Parmigiano-Reggiano and Pecorino until evenly combined. Taste and adjust seasoning if needed. Set aside (do not cook the pesto).
3
Boil vegetables and pasta together: Bring a large pot of salted water to a rolling boil. Add the sliced potato and green beans first; cook for 3 to 4 minutes. Add the trofie pasta directly into the same pot and cook until the pasta is al dente (about 4 to 6 minutes for fresh trofie, or per package instructions).
4
Loosen the pesto: Just before draining, scoop out 1/3 cup of warm starchy pasta cooking water. Whisk 2 to 3 tablespoons of this water directly into the pesto bowl to create a smooth, velvety consistency.
5
Combine and serve: Drain the pasta, potatoes, and green beans gently. Immediately transfer them into the bowl with the pesto. Toss thoroughly until every twist of pasta and vegetable is coated in vibrant green sauce. Serve immediately with extra grated cheese and a few whole basil leaves.
Step by step
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