Ligurian trofie al pesto Genovese with fresh basil pesto, potatoes and green beans, the way it is served in Genoa.
About this Italian recipe
Pesto Genovese comes from Liguria, where it is pounded in a marble mortar from young basil, garlic, pine nuts, two cheeses and olive oil. In Genoa it is often tossed with pasta cooked together with potatoes and green beans.
Ingredients you will need
The main ingredients are fresh basil leaves, garlic, pine nuts, parmigiano reggiano, pecorino sardo or romano, extra virgin olive oil. Exact quantities are in the recipe card below.
How long it takes
Allow 27 min in total: 15 min of preparation, 12 min of cooking. The recipe serves 4.
Trofie al Pesto Genovese
Ligurian trofie al pesto Genovese with fresh basil pesto, potatoes and green beans, the way it is served in Genoa.
Ingredients
Method
- Pound the garlic with the salt in a mortar to a paste. Add the pine nuts and pound until creamy.
- Add the basil a handful at a time, grinding in a circular motion until you have a green paste.
- Stir in both cheeses, then the olive oil gradually. (Or pulse briefly in a food processor, without overworking.)
- Bring a large pot of salted water to the boil. Add the potatoes and cook for 5 minutes.
- Add the pasta and green beans and cook until the pasta is al dente.
- Reserve a cup of cooking water and drain. Toss the pasta, potatoes and beans with the pesto off the heat, loosening with a splash of cooking water.
Notes
Never heat pesto. The warmth of the pasta is enough, and cooking turns the basil dark and bitter.