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📍 Liguria

Trofie with Genovese pesto

· Lunch

Short Ligurian pasta with basil pesto, pine nuts, aged cheeses and olive oil.

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Trofie with Genovese pesto: Short Ligurian pasta with basil pesto, pine nuts, aged cheeses and olive oil.
Photo: Eluinie · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 45 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Vegetarian
Preparation
30 min
Cooking
15 min
Waiting and resting
0 min

History

Pesto Genovese is an emblematic preparation of Liguria. The Pesto Genovese Consortium recognizes a traditional formula of 7 ingredients, and trofie are one of the classic pastas served with it.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Crush 1 garlic clove, 30 g pine nuts and 1 pinch salt. Add 50 g basil, then 60 g Parmigiano, 20 g pecorino and 100 ml oil.

  2. 2

    Boil the potato for 5 minutes in salted water; add the green beans and cook for 5 more minutes.

  3. 3

    Add 400 g trofie to the same pot and cook until al dente.

  4. 4

    Reserve 100 ml cooking water, drain the pasta and vegetables, and toss them with the pesto off the heat.

  5. 5

    Add the reserved water little by little until the sauce is creamy and coats the pasta, then serve immediately.

Cooking tips

  • Do not heat the pesto directly; toss it off the heat to preserve the fresh aroma of the basil.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.