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Trofie with pesto


Trofie with pesto

Trofie with pesto: a classic of Italian cuisine, to be served with the addition of green beans and potatoes for a tasty lunch.

Trofie with pesto are undoubtedly one of the great classics of Genoese cuisine, simple to prepare and perfect for any occasion. The Ligurian recipe includes the addition of potatoes and green beans, but if these are not to your liking you can easily omit them. Tradition includes trofie or, at most, trenette but you can use the pasta shapes you prefer.

Trofie with pesto can be tackled on different levels of difficulty : the highest requires you to prepare the pasta ; the middle one involves only the preparation of the pesto ; at the basic level you can use both ready-made ingredients but enriching the dish with potatoes and green beans (don't worry, you won't have to dirty anything more than expected).

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Ingredients

For the pesto

  • Fresh basil – 100 g
  • Garlic – 2 cloves
  • Pine nuts – 35 g
  • Sardinian pecorino – 30 g
  • Parmigiano Reggiano – 70 g
  • Extra virgin olive oil – 100 ml
  • Fine salt – to taste

For the trofie with pesto

  • Fresh Trofie – 500 g
  • Potatoes – 140 g
  • Green beans – 120 g
  • Coarse salt – to taste

Preparation

How to prepare the recipe for trofie with pesto

1

If you decide to make the trofie yourself, this is the first step and will take you about 30 minutes depending on your skill, otherwise you can move on to the next.

2

Prepare the pesto by combining all the ingredients in a mixer (the more willing can also use a mortar) and blend until you obtain a smooth cream. To prevent the basil from darkening, remember to add an ice cube to the ingredients.

3

Bring a large pot of salted water to the boil. In the meantime, peel the potatoes and cut them into 1cm cubes. Remove the ends of the green beans and cut them in half so that they are similar in length to the trofie. Cook them for 12 minutes.

4

At this point also add the pasta which, if fresh, will take 2-3 minutes to cook. Conversely, rely on what is written on the package, calculating that the vegetables need 15 minutes of cooking.

5

Drain the pasta and vegetables and transfer them to a large bowl where you will season them with the pesto. Remember that this sauce should never be reheated.

Here is a short video of a recipe similar to ours with only some differences in the proportions of the ingredients.

If this combination inspires you, consider replicating it with the recipe for trenette with pesto.

Conservation

The trofie with pesto will keep in the refrigerator for a couple of days. We recommend heating them in a pan with a drizzle of oil before bringing them to the table.

Read also
The best recipes and typical dishes from Liguria (and Sanremo).

Riproduzione riservata © - WT

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