Trofie al Pesto
Trofie al Pesto is a classic Ligurian pasta dish, renowned for its delicate yet vibrant flavors. The handmade trofie pasta is perfectly complemented by a fresh, aromatic pesto made from Genovese basil, pine nuts, garlic, Parmesan, and Pecorino.
Equipment
- Pot large
Ingredients
For the Pesto
- 25 g Basil Leaves Fresh
- 15 g Pine Nuts
- 1 Garlic Clove small
- 20 g Parmesan cheese grated
- 10 g Pecorino cheese grated
- 30 ml Olive Oil extra virgin
- salt to taste
For the Pasta
- 180 g Trofie pasta fresh or dry
- 50 g Green beans trimmed and cut into 2-inch pieces
- 100 g Potatoes peeled and cut into small cubes
Instructions
Prepare the Pesto
- In a mortar and pestle or food processor, grind the basil leaves, garlic, and pine nuts into a paste.
- Gradually add the grated Parmesan and Pecorino, followed by the olive oil, until you achieve a smooth, creamy consistency. Season with salt to taste. Set aside.
Cook the Vegetables and Pasta
- In a large pot of boiling salted water, cook the potatoes and green beans for 5-7 minutes, or until tender.
- Add the trofie pasta to the same pot and cook until al dente, following the package instructions (usually 8-10 minutes).
Combine and Serve
- Reserve 2-3 tablespoons of pasta water, then drain the pasta and vegetables.
- Mix the pesto with the reserved pasta water to loosen it slightly. Toss the pasta and vegetables with the pesto until well-coated.
- Serve immediately, garnished with additional grated Parmesan if desired.
Notes
Enjoy this delightful taste of Liguria, perfect for a romantic dinner or a special treat for two!