Dear followers, today’s recipe is pasta with pesto, but t is not the usual one… trofie pasta with pesto, potatoes and green beans, a cult of the Ligurian cuisine!
It does seem that, during the age of the Maritime republics, the city of Genova focused all the attention on the Mediterranean herbs, basil first of all, to counteract Venice who had the hegemony on the spices market.
Unlike the classic pasta with basil pesto, the Trofie pasta is cooked together with the green beans and the potatoes: the starch released from the potatoes makes this dish deliciously creamy!
What is more, potatoes and green beans enrich the dish with different tastes and textures.
You must try my trofie pasta with pesto, potatoes and green beans!
“Trofie” pasta with pesto, potatoes and green beans
Ingredients for 4 people:
500 gr “trofie” pasta
To make the Genovese pesto:
60 gr fresh basil
30 gr pine nuts
1 garlic clove
4 tbs grated cheese (pecorino or parmesan)
Extra Virgin Olive Oil
200 gr potatoes
150 gr fresh green beans
Peel the potatoes, wash and cut in little regular cubes.
Reduce the green beans into pieces.
Cook the potatoes in boiling, salted water.
After 5 minutes, add the green beans.
Cook for 10 minutes.
In the meanwhile, use a mixer (you can also prepare it by hand, using a mortar as per traditional recipe; I never use a mortar, I must confess!!) to prepare the basil pesto: put together the basil leaves, pine nuts, garlic clove (without its heart), grated cheese, a pinch of salt and oil. Obtain a smooth cream.
Add the pasta to the cooking veggies. When pasta is ready, dry and season with pesto.
Stir to combine and add oil if needed.
Your trofie pasta with pesto, potatoes and green beans are ready!