Trofie al Pesto
Liguria's most cherished pasta — trofie al pesto, small twisted pasta from the Ligurian Riviera (specifically from Recco near Genoa) dressed with pesto alla genovese, cooked with green beans and waxy potatoes boiled in the same water. Trofie are handmade by rolling small pieces of dough on a board. The pasta, potatoes and beans with pesto is the complete classic dish.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Trofie: mix semolina with warm salted water to a firm dough. Pinch off small pieces; roll on a board with the palm to form thin twists. Or use quality dried trofie.
About 4 min
Pesto: pound garlic and salt; add pine nuts; pound. Add basil in batches with circular movements. Add cheeses; mix. Fold in olive oil with a spoon.
About 9 min
Boil potato pieces in salted water 8 minutes. Add trofie; 3 minutes before done, add green beans.
About 9 min
Drain all together, keeping pasta water. Place pesto in a warm bowl; loosen with 2 tbsp pasta water.
About 9 min
Add trofie, potatoes and beans; toss gently. Never heat pesto — add off the heat. The starch from the potatoes helps the pesto coat everything. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 16 g
- Carbs
- 66 g
- Fat
- 22 g
- Fibre
- 5 g
- Sugar
- 4 g
- Sodium
- 500 mg
Contains: gluten, dairy, eggs, nuts
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Recipe by Boon Tools.