Skip to content
Trofie Pasta With Pesto, Green Beans and Potatoes

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. 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.
  2. Place the pesto, boiled potatoes, and blanched beans in a 12- to 14-inch saute pan and set aside.
  3. 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.
  4. 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.
  5. When the pasta is completely combined with the pesto and vegetables, place the dish into a warmed serving dish, and serve.
Previous article Black Olive and Lemon Chicken Salad

Leave a comment

Comments must be approved before appearing

* Required fields