The original pasta of Genoa, trofie is often dressed with pesto and is particularly good with green beans and, surprisingly, diced potatoes.
- Yield: 4 to 6 Servings
- Preparation Time: 10 Minutes
For Pesto Genovese
For a Gluten-free option
- use gluten-free pasta
How to Make It
- For the pesto, crush the garlic using a mortar and pestle. Add the pine nuts and pound well until creamy. Add the basil and a little salt. Pound until you get a rough, fragrant purée. Add the cheese and pound until mixed. Work in the oil, a little at a time, working in the same direction, until you get a thick, bright green sauce. Season and cover with plastic wrap.
- Bring a large saucepan filled with water to a boil over high heat. Season with salt, add the beans, and boil for 4–6 minutes, until just tender. Remove the beans with a slotted spoon, refresh under cold running water, then drain and set aside.
- Add the potatoes to the saucepan and return to a boil. Add the trofie and cook, according to the package instructions, until al dente. Meanwhile, put the pesto in a serving bowl and pour in 3 tablespoons of the boiling cooking liquid.
- Drain the pasta and potatoes. Pour into the bowl with the pesto, add the beans, and toss gently. Adjust the seasoning with pepper and scatter with the basil and Parmesan.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.