The quintessential classic of Genoa: twisted pasta coated in a vibrant green pesto, traditionally accompanied by tender potatoes and green beans.
Ingredients
- 400 g Trofie
- 1 bunch Fresh basil
- 1 clove Garlic
- 30 g Pine nuts
- 40 g Parmigiano Reggiano
- 20 g Pecorino Romano
- 80 ml Extra-virgin olive oil
- to taste Coarse salt
- 200 g Potatoes
- 150 g Green beans
Method
- Prepare the pesto by pounding the garlic with a pinch of coarse salt until it forms a paste, add the basil leaves and pound in circular motions until the green liquid is extracted.
- Stir in the pine nuts and pound until a homogeneous paste is formed, then add the grated cheeses and mix.
- Drizzle in the olive oil while continuing to pound to emulsify the sauce until creamy.
- Bring a large pot of water to a boil, then salt generously once boiling.
- Plunge the diced potatoes and trimmed green beans into the boiling water and cook until tender.
- Add the trofie to the same water as the vegetables and cook until al dente.
- Ladle out some starch-rich cooking water and mix it into the pesto to loosen it.
- Drain the pasta and vegetables together, then transfer them immediately to a large bowl with the loosened pesto.
- Mix gently but vigorously to coat the pasta and vegetables in sauce without crushing them, adding a drizzle of oil if necessary.
- Serve immediately in warm bowls.
Nutrition
Per serving
- Energy
- 698.6 kcal
- Protein
- 19.99 g
- Carbohydrate
- 84.15 g
- Fat
- 31.21 g
- Fibre
- 5.48 g
- Calcium
- 26.78 mg
- Iron
- 1.08 mg
- Magnesium
- 28.16 mg
