Trofie Pasta With Pesto, Green Beans and Potatoes
The northern coastal region Liguria is especially famous for its light, herb-heavy dishes. One of our much-loved regional dishes is the famed Trofie al Pesto: pesto pasta.
- 1 jar Pesto alla Genovese
- 1 lb. Trofie pasta
- 6 Red potatoes, small, peeled, boiled, and halved
- 1 cp. Green beans, fresh
- Sea salt, to taste
- Tuscan Herb Extra Virgin Olive Oil, to taste
- Bring a large pot of water to boil, then season it with salt until it is as salty as the sea. Set up a large bowl filled with ice water nearby. Drop the green beans into the boiling water until they turn bright green, about 1 to 2 minutes. Move them from the boiling water to the ice bath. Once cool, drain and dry the blanched green beans.
- Place the pesto, boiled potatoes, and blanched beans in a 12- to 14-inch saute pan and set aside.
- Bring 6 quarts of water to a boil, and add 1 tablespoon of salt. Cook the pasta in the boiling water until it is al dente, then drain, reserving 1 cup of the pasta's cooking water.
- Add the pasta to the pesto in the saute pan but do not place it over heat. Toss to combine, and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the pesto.
- When the pasta is completely combined with the pesto and vegetables, place the dish into a warmed serving dish, and serve.
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