Pesto alla Genovese Pasta
Liguria's greatest gift to the world — basil pesto (pesto alla genovese), made in a marble mortar from Genovese basil (DOP), Ligurian pine nuts, garlic, Parmigiano Reggiano, Pecorino Sardo and the finest Ligurian extra-virgin olive oil. Served on trofie or trenette with green beans and potatoes boiled in the same water — the complete dish.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Pesto: pound garlic and salt in a marble mortar to a paste. Add pine nuts; pound until rough paste. Add basil leaves in batches; pound with circular motion (not crushing — this is the technique that prevents blackening).
About 4 min
Add cheeses; mix. Add olive oil gradually, folding in with a spoon (not pounding) for the correct emulsion.
About 9 min
Cook potato pieces in salted boiling water 8 minutes. Add pasta; 3 minutes before end, add green beans.
About 9 min
Drain all together (keep pasta water). Place pesto in a warm bowl; loosen with 2 tbsp pasta water.
About 9 min
Add pasta, potatoes and beans to the pesto; toss gently. Never heat pesto — it must be added off the heat. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 18 g
- Carbs
- 70 g
- Fat
- 24 g
- Fibre
- 5 g
- Sugar
- 4 g
- Sodium
- 540 mg
Contains: dairy, eggs, nuts
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Recipe by Boon Tools.