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

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.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 Servings


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


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


  • 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.


Keyword Trofie al Pesto