Dinner · 30 min · italian

Trofie al Pesto Genovese

If you like trofie pasta, you’ll love this Italian dinner — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Trofie pasta
• 2 cups Fresh basil leaves
• 1/4 cup Pine nuts
• 1/2 cup Parmigiano Reggiano
• 1/4 cup Pecorino
• 1/3 cup Olive oil
• 1 clove Garlic
• 1 Yukon Gold potato
• 2 cups Green beans

Steps

1. Pound or blend the basil with the pine nuts, garlic, and a pinch of coarse salt into a rough paste. Work quickly — bruised basil left sitting turns dark and dull.
2. Drizzle in the olive oil, then stir in both cheeses. Real Genoese pesto is never cooked; the heat of the pasta is all it ever meets.
3. Boil the cubed potato and the trimmed green beans in well-salted water for 5 minutes — the traditional Ligurian companions cook right in the pasta pot.
4. Add the trofie to the same pot and cook until al dente. Scoop out a cup of pasta water before draining; the potato starch makes it extra silky.
5. Toss the pasta, potato, and beans with the pesto off the heat, loosening with splashes of hot pasta water until everything glistens.
6. Serve immediately with more parmigiano at the table. The pesto should coat, never pool.

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