Trofie al
Pesto
Ligurian pasta with basil pesto
Short twists of pasta carry basil pesto, with tender potatoes and green beans adding substance to this Ligurian first course.
Trofie coated in basil pestoLittle twists,
fresh basil pesto.
Trofie are short, tapered twists of pasta with plenty of folds to hold pesto. Basil, garlic, pine nuts, olive oil and grated cheeses make the green sauce. It is stirred through the warm pasta away from the stove so the basil stays fragrant.
This Ligurian preparation includes potatoes and green beans, cooked alongside the pasta. Their softer texture sits against the chewy trofie and makes the plate more substantial. Around Genoa you will also see pesto paired with other pasta shapes; trofie names the pasta, rather than a different sauce.
Explore by food: Pasta · Vegetables & cheese
Let’s make trofie al pesto.
Make the pesto first and add it away from direct heat.
Four first-course portions; uses dried trofie.
What you’ll need
- 320 gdried trofie
- 200 gpotatoes, peeled and cut into 1 cm cubes
- 150 ggreen beans, trimmed and cut into 3 cm lengths
- 50 gbasil leaves, washed and dried
- 30 gpine nuts
- 1 small clovegarlic
- 50 gParmigiano-Reggiano, finely grated
- 20 gPecorino Sardo, finely grated
- 80 mlextra-virgin olive oil
- 3 lwater, for cooking
- 2 tspfine salt, for the cooking water
Fresh trofie cooks faster than dried: cook the vegetables first and add fresh pasta near the end, using its packet timing.
How to make it
- 01
Make the pesto
Pulse garlic and pine nuts in a food processor. Add basil and pulse briefly until chopped. Stir in both cheeses and the olive oil to make a coarse sauce. Transfer to a large serving bowl.
- 02
Plan the pot
Bring the water to a boil and add salt. The potatoes need about 12 minutes and the beans about 6–8 minutes. Check the trofie packet and add each ingredient so they finish together; for 12-minute trofie, add potatoes and pasta together, then beans after 5 minutes.
- 03
Drain and dress
When the pasta is al dente and vegetables tender, reserve 250 ml cooking water, then drain. Stir 2 tbsp of that water into the pesto. Add pasta and vegetables, toss, and loosen with more water as needed. Serve immediately without reheating the pesto.
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