Trofie al Pesto Genovese

This cherished recipe comes from my Italian family, a traditional Ligurian dish made with Trofie pasta, potatoes, and green beans, all brought together by the magical touch of homemade pesto.

The Province of Imperia in Liguria, where my Italian family is based and where I spent many summers creating my fondest childhood memories, is renowned for its excellent extra virgin olive oil and flavorful basil. The Taggiasca olive, with its buttery, fruity, and delicate flavour, produces an olive oil that is perfect for seasoning salads, making delicious focaccia with olives, or enhancing sauces like this pesto. While you can find this specific Ligurian olive oil in Italian delis, any good-quality extra virgin olive oil will work beautifully. As I always tell my friends, the secret lies in using fresh, high-quality ingredients.

Serves           4

Preparation 30 minutes

Cooking 10-15 minutes

• Ingredients

  • 500 g trofie pasta

  • 200 g green beans, trimmed and cut into 5 cm pieces

  • 2 medium potatoes, peeled and cut into 1 cm cubes

  • 1 tbsp Salt for pasta water

  • 1/2 cup reserved pasta water (very important)

  For the pesto:

  • 200 g fresh basil leaves

  • 80 grams pine nuts, toasted (set some apart for garnishing)

  • 60 g grated Parmigiano Reggiano cheese

  • 20 grams grated Pecorino Romano cheese

  • 2-3 cloves of garlic

  • 100 ml extra virgin olive oil

  • 6 g of salt

• Method

  1. I like to toast the pine nuts, giving the pesto a delightful roasted note. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are golden brown, about 3 minutes.

  2. To prepare the pesto, wash the basil and dry well. In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until finely chopped. Add the Parmigiano and Pecorino cheeses and pulse to combine. With the processor running, gradually pour in the olive oil until the pesto reaches a smooth consistency. Season with salt to taste. Set aside.

  3. Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes. Add the green beans and the trofie pasta, and cook according to the pasta package instructions until - al dente. The potatoes and green beans should be tender but not mushy by the time the pasta is done.

  4. Once the pasta is al dente and the vegetables have softened, drain all the ingredients into a colander and place them into a large bowl. Preserve some of the cooking water.

  5. Add pesto to the bowl and mix it well with the trofie, potatoes, and green beans. To bring everything together and make the pesto emulsify and sprawl over other ingredients, add some of the cooking water while mixing.

  6. Garnish with extra pine nuts, basil leaves, grated Parmesan cheese and a drizzle of olive oil if desired. Buon appetito!

• Tips

  • You can substitute the pine nuts with walnuts or almonds if preferred.

  • For a more authentic taste, use a mortar and pestle to make the pesto instead of a food processor.

  • Store any leftover pesto in an airtight container in the refrigerator for up to a week. Add another layer of olive oil on top of the pesto to keep it fresh for longer.

  • You can use any kind of pasta: spaghetti, rigatoni or gnocchi if you don't find trofie.