Trofie al Pesto

Name: Trofie al Pesto
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g trofie; 2 bunches basil; 40 g pine nuts; 80 g Parmigiano-Reggiano; 80 ml olive oil; 150 g green beans; 2 potatoes; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Trofie al Pesto hails from the sun-drenched Ligurian coast, where the sea breeze carries whispers of basil through the narrow streets. Traditionally enjoyed during the warmer months, this dish captures the essence of summer with its fresh ingredients and vibrant green hues, making it a staple at local festivals and casual family meals alike.

Each bite of Trofie al Pesto should deliver a harmonious blend of fragrant basil, creamy pine nuts, and the nutty richness of Parmigiano-Reggiano, all enveloped in silky olive oil. The addition of tender green beans and potatoes adds a comforting texture, turning this dish into a satisfying and aromatic celebration of Ligurian flavors.

Ingredients

400 gtrofie
2 bunchesbasil
40 gpine nuts
80 gParmigiano-Reggiano
80 mlolive oil
150 ggreen beans
2potatoes
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to season the water, which will enhance the flavor of the trofie pasta.
While the water is heating, prepare the pesto. In a food processor, combine the leaves from 2 bunches of basil, 40 g of pine nuts, and 80 g of grated Parmigiano-Reggiano. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in 80 ml of olive oil until the pesto is smooth and emulsified. Taste and add fine sea salt as needed.
Peel and cut the 2 potatoes into small cubes, about 1 cm in size. Trim and cut the 150 g of green beans into 2-3 cm pieces. These vegetables will add texture and heartiness to the dish.
Once the water is boiling and salted, add the cubed potatoes and green beans to the pot. Cook them for about 5 minutes until they start to soften but still have a slight bite. This will ensure they maintain their texture when mixed with the pasta.
Add the 400 g of trofie pasta to the pot with the potatoes and green beans. Stir occasionally to prevent sticking. Cook until the pasta is just shy of al dente, where it still has a firm bite in the center. Reserve a cup of the starchy cooking water before draining.
In a wide pan over low heat, combine the cooked trofie, potatoes, and green beans with the prepared pesto. Toss gently to coat everything evenly. If the mixture seems too thick, gradually add some of the reserved pasta water to loosen the sauce, creating a creamy consistency that clings to the pasta.
Taste the dish and adjust the seasoning with fine sea salt if necessary. Serve the Trofie al Pesto hot, ensuring each plate has a balanced mix of pasta, vegetables, and sauce. The final dish should be aromatic with basil and have a vibrant green color from the pesto.