An emblematic sauce from Liguria (Genoa) with centuries of tradition, Genoese pesto is traditionally made in a marble mortar, being one of the most iconic condiments in Italian cuisine.
Italian
Genoese Pesto Trophy
Trofie with traditional Genoese pesto with potato and green beans, authentic Ligurian recipe.
- Italy
- MAIN COURSES
- easy
- lactosa
- gluten
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 16 g
- Carbohydrates 58 g
- Fat 26 g
Story behind the dish
Preparation
Trofie al Pesto Genovés is a preparation from Italy with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g trofie (fresh Ligurian pasta).
- Have ready: 60 g fresh basil leaves.
- Have ready: 50 g of pine nuts.
- Have ready: 2 cloves of garlic.
- Have ready: 80 g of grated Parmesan cheese.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Crush the basil with pine nuts
Grind the basil with pine nuts, garlic and a pinch of salt in a mortar or food processor, adding the oil little by little until you obtain a homogeneous paste. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result. Taste before serving: the balance between salt, acidity and fat defines the final result.Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Add the grated cheeses to the pesto and mix well.
Add the grated cheeses to the pesto and mix well, adjusting the salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cook the diced potato and green beans in the same water where...
Cook the diced potato and green beans in the same water where you will later cook the pasta. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the trofie to the boiling water with the vegetables and cook according to…
Add the trofie to the boiling water with the vegetables and cook according to the time indicated on the package. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Drain, reserving a little of the cooking water.
Drain, reserving a little of the cooking water. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix the pasta and vegetables with the pesto
Toss the pasta and vegetables with the pesto, loosening with a little cooking water if necessary, and serve immediately. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Do not cook the pesto: it is mixed cold with the hot pasta to preserve the fresh aroma of the basil.
- Trofie with potato and green beans are the traditional Ligurian combination, not just pasta alone.
Variations
- Pesto with walnuts instead of pine nuts (cheaper).
- Version with integral trofie.
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