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Trofie al Pesto Genovese

Ligurian trofie al pesto Genovese with fresh basil pesto, potatoes and green beans, the way it is served in Genoa.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 50 g fresh basil leaves
  • 1 clove garlic
  • 30 g pine nuts
  • 40 g Parmigiano Reggiano grated
  • 20 g Pecorino Sardo or Romano grated
  • 100 ml extra virgin olive oil
  • 1 pinch coarse salt
  • 400 g trofie or linguine
  • 2 small potatoes peeled and cubed
  • 100 g green beans trimmed and halved

Method
 

  1. Pound the garlic with the salt in a mortar to a paste. Add the pine nuts and pound until creamy.
  2. Add the basil a handful at a time, grinding in a circular motion until you have a green paste.
  3. Stir in both cheeses, then the olive oil gradually. (Or pulse briefly in a food processor, without overworking.)
  4. Bring a large pot of salted water to the boil. Add the potatoes and cook for 5 minutes.
  5. Add the pasta and green beans and cook until the pasta is al dente.
  6. 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.