Name: Trofie al Pesto con Patate e Fagiolini Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 Cups Fresh Basil Leaves (40 grams); 3 Garlic Cloves; ½ Cup Extra Virgin Olive Oil (125 ml); ½ Cup Parmigiano Reggiano (60 grams); ⅓ Cup Pine Nuts (50 grams); Salt to taste; 1 Potato; 1 Cup Green Beans (100 grams); 4 Cups Trofie or other pasta, (400 grams)

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Trofie al Pesto con Patate e Fagiolini Recipe - Lucy Williams Global

Trofie al Pesto con patate e fagiolini in English is Trofie (shape of pasta) with Pesto, potatoes and green beans. This is a traditional dish from Genova in Italy. It is a simple, easy dish to make at home and here I am going to show you how to make Trofie al Pesto con patate e fagiolini.

This was another request from you, my lovely readers! I love this dish and have eaten it so many times as it is one of the traditional dishes of the city of Genova, that I live in. It is found everywhere here, but it is very easy to make at home.

How to Make Pesto alla Genovese

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Trofie al Pesto con patate e fagiolini (Pesto Pasta with Potatoes and Green Beans)

This dish is is very simple as all you need is pesto (fresh basil leaves, pine nuts, Parmigiano Reggiano, extra virgin olive oil and salt), a potato, green beans and Trofie or another pasta shape.

Trofie is a short thin twisted pasta that is the traditional pasta from Liguria the region Genova is in. Located in the northwest of Italy.

If you cannot find this type of pasta where you are use another pasta such as Trenette or Linguine.

Steps to Make Trofie al Pesto con Patate e Fagiolini

You can either make the pesto on the same day, use some you made earlier or buy a fresh jar and add to the dish.

Making Pesto with a pestle and mortar:

Making pesto in a food processor:

Pesto ingredients -Lucy Williams Global — 1

Basil and pine nuts -Lucy Williams Global — 1

Steps after the pesto is made:

Trofie al Pesto con Patate e Fagiolini Recipe

Trofie al Pesto con patate e fagiolini in English is Trofie (shape of pasta) with Pesto, potatoes and green beans. This is a traditional dish from Genova in Italy and it is a simple, easy dish to make at home.

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Prep Time 10 mins

Cook Time 20 mins

Course Main Course

Cuisine Italian

Servings 4 Servings

Equipment

Food Processor or Pestle and Mortar
Garlic Press
Rubber Spatula
Cheese Grater
Measuring Cups / Kitchen Scales
Measuring Spoons
Mixing Bowl
Colander
Saucepans
Wooden Spoon

Ingredients

2 Cups Fresh Basil Leaves 40 grams
3 Garlic Cloves
½ Cup Extra Virgin Olive Oil 125 ml
½ Cup Parmigiano Reggiano 60 grams
⅓ Cup Pine Nuts 50 grams
Salt to taste
1 Potato
1 Cup Green Beans 100 grams
4 Cups Trofie or other pasta, 400 grams

Instructions

First make the pesto
Put the pine nuts and basil leaves in a food processor and pulse on the slowest setting until they bind together or crush in a pestle and mortar.
Add the grated Parmigiano Reggiano and crushed garlic cloves and pulse a little more or mix in the pestle and mortar.
Pour slowly in the extra virgin olive oil, while the food processor is running or mix in the oil in the pestle and mortar.
Then add a little salt to taste and mix in.
Peel and cut the potato into cubes and add to pan of salted water and boil until tender (around 15 minutes)
Trim the ends off the green beans and cut in half and add to the pan of potatoes for the last 5 minutes of boiling.
Cook the pasta as per the cooking instructions on the packet.
Drain the vegetables and the pasta and add to a mixing bowl.
Add the pesto to the mixing bowl and mix together and serve.