Trofie al pesto with potatoes and green beans are the most traditional Ligurian dish, born in the villages of the Riviera di Levante where basil grows in pots facing the sea. The twisted shape of the trofie is achieved by rolling small portions of dough between the palms with a rapid movement that Ligurian women have mastered since childhood.The starch from the potatoes helps bind the pesto with the pasta, creating an inseparable combination.
Italian
Pesto Trophy
Trofie al Pesto from Italy: traditional recipe step by step, with chef tips and clear times.
- Italy
- Main course
- Vegetarian
- High fiber
- easy
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 540 kcal
- Protein 18 g
- Fiber 4 g
- Carbohydrates 52 g
- Fat 30 g
- Sodium 480 mg
Story behind the dish
Preparation
Trofie al Pesto 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 of fresh trofie.
- Have ready: 80 g fresh Genoese basil leaves.
- Have ready: 40 g of toasted pine nuts.
- Have ready: 50 g grated Parmesan Reggiano.
- Have ready: 30 g grated Sardinian pecorino fiore.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the pesto by crushing the garlic with salt in a marble mortar…
Prepare the pesto by crushing the garlic with coarse salt in a marble mortar, then the basil leaves and pine nuts until forming a bright green paste. 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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Add the grated cheeses and finally the oil in a thread.
Add the grated cheeses and finally the oil in a stream, continuing to mix until you obtain a dense and fragrant sauce.
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Cook the cubed potatoes in salted water for 10 minutes
Cook the cubed potatoes in salted water for 10 minutes, add the green beans and cook for 5 more minutes. 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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Add the trofie to the same water and cook until al dente.
Add the trofie to the same water and cook until al dente, drain everything together, reserving the cooking water.
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Dilute the pesto with a few tablespoons of hot cooking water and…
Dilute the pesto with a few tablespoons of hot cooking water and mix with the pasta, potatoes and beans.
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Serve at room temperature or warm with a drizzle of raw oil.
Serve at room temperature or warm with a drizzle of raw oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan version without cheese with cashews.
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