Liguria Pasta
Trofie al Pesto
Make trofie al pesto with basil pesto, potatoes, green beans, Parmigiano-Reggiano, pine nuts, and olive oil.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Instructions
- Blend basil, garlic, pine nuts, Parmigiano-Reggiano, olive oil, and salt just until smooth, stopping before the basil heats up.
- Taste the pesto and adjust salt or oil so it is loose enough to coat pasta without being oily.
- Start the diced potatoes in boiling salted water and cook until they are almost tender.
- Add the green beans and trofie to the same pot, cooking until the pasta is al dente and the vegetables are tender.
- Reserve pasta water, then drain the pasta, potatoes, and beans together.
- Toss everything with pesto off the heat, loosening with pasta water a spoonful at a time.
- Serve immediately, keeping the pesto bright green by avoiding direct heat after it is added.
This trofie al pesto recipe follows the Ligurian pesto pasta pairing of twisted trofie, basil pesto, potatoes, and green beans. It keeps the pesto off direct heat so the sauce stays green, aromatic, and fresh.
Why This Trofie al Pesto Recipe Works
Keep pesto away from direct heat to preserve its color and aroma. The warmth of the pasta is enough.
Key Tips
- Cook potatoes, green beans, and trofie in the same salted water to build a cohesive trofie pesto dish.
- Loosen pesto with pasta water rather than extra oil so the Ligurian pesto pasta stays glossy.
- Fold the sauce in off the heat to protect the basil color and aroma.
Variations and Serving Ideas
The same technique helps when you want trofie pesto, Ligurian pesto pasta, and pasta with pesto potatoes and green beans. Keep the character of Trofie al Pesto in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Liguria Pasta vegetarianbasilliguriangreen
