The Classic Trofie Al Pesto Genovese

Basil pesto originates from Genoa, where the classic way to serve it is Trofie al Pesto. This dish traditionally cooks Trofie pasta, green beans, and potatoes together, using potato starch for a creamy sauce. It’s a complete, light summer meal; try it authentically, and you might not want pesto pasta prepared in any other way.

Jump to:

• What is pesto
• How is pesto Genovese served?
• What is Trofie pasta
• Ingredients
• Instructions
• How to serve it
• Recipes you might also like
• 📋The Classic Pesto With Trofie Green beans and Potatoes

What is pesto

The name Pesto in Italian means crushed, so literally speaking, Pesto is any sauce with crushed ingredients.

However, because Pesto from Genoa (specifically from Pra') is the most renowned, it is often called Genovese Pesto.

This pesto is made with basil, Parmesan cheese, Pecorino cheese, pine nuts, and extra virgin olive oil.

Many other pestos are used in Italian cuisine, the most common being Red Pesto Palermitano made with fresh tomatoes, pistachio pesto or Arugula.

Pesto is usually a pasta sauce but can also be used for gnocchi, bruschetta, over pizzas, or with barbecued meat or fish.

How is pesto Genovese served?

If you Google pesto recipes, you will find Genovese pesto served with spaghetti or linguine.

It is delicious and easy to make, but originally, Genovese pesto is served differently.

A pesto Genovese pasta bowl is a complete meal perfect for vegetarians.

It uses a special type of pasta called Trofie and is cooked with potatoes and green beans.

It is a filling and satisfying light lunch for summer. 

It can also be served as a barbecue or roast side dish.

What is Trofie pasta

Trofie is a fresh pasta like a short twisted spaghetti with a chunky texture.

It originated from the Ligurian region and is simply made with semolina flour, salt, and water.

It is a very old recipe, often made because it only needs these three ingredients.

A knitting needle was used to roll the pasta and give it a twisted shape.

It is very easy to make fresh at home, and it is on my list of recipes to be published.

Here in Italy and France, you can find them in a normal supermarket.

Now you can order them on Amazon and here is my affiliate link: Trofie.

If you really cannot find them, you can use fusilli or small penne.

Ingredients

• Trofie Pasta: is the traditional pasta shape for Pesto Genovese. You can use dried trofie, but fresh offers a lovely texture if available.
• Basil Pesto: is the star of the dish! Authentic Pesto Genovese ( you can find the recipe here) is made with fresh basil (ideally Genovese basil from Pra'), pine nuts, garlic, coarse salt, extra virgin olive oil, and a blend of cheeses. While a good-quality store-bought pesto works when short on time, making your own fresh pesto provides the best flavor. 
• Potatoes are a classic addition to traditional Trofie al Pesto from Liguria. Diced potatoes add a subtle sweetness and heartiness when boiled with the pasta. Crucially, the starch they release into the cooking water helps to emulsify the pesto, creating that signature creamy texture without adding cream. Waxy potatoes that hold their shape work best. You do not want the potatoes to dissolve and absorb all the pesto
• Green Beans: Another traditional element cooked alongside the pasta and potatoes. Fresh, tender green beans add colour, a pleasant textural contrast, and fresh flavour that complements the rich pesto beautifully.
• Pecorino and/or Parmigiano Reggiano: These hard Italian cheeses are vital both within the pesto sauce itself and often for grating over the finished dish just before serving. Pecorino (typically Pecorino Sardo, a sheep's milk cheese) adds sharpness and saltiness, while Parmigiano Reggiano adds nutty depth. Using freshly grated, good-quality cheese makes a noticeable difference.

Instructions

The key technique that makes this recipe unique is cooking potatoes, green beans, and trofie in the same pot.

The potato starch helps create a creamier sauce.

We will have to plan the boiling so that all ingredients finish cooking around the same time (approx. 18 minutes total for potatoes).

N.B.: Potatoes and green beans should be cut to roughly match the size of the trofie pasta.

This is important for two reasons:

• it helps ensure everything cooks evenly and finishes at the same time,
• and it allows you to easily get a complete bite with pasta, potato, and bean together on your fork.

Cooking time for this recipe:

• Potatoes: 18 minutes
• Green beans: 5 minutes ( they should remain slightly crisp)
• Trofie: 3 minutes

Important: If your trofie package specifies a longer cooking time (e.g., 10 minutes), add them earlier so they finish cooking at the same time as the potatoes (around the 18-minute total mark). For 10-minute trofie, add them after the potatoes have cooked for 8 minutes.

If you are new to pasta or you want to check your knowledge, you may want to check out the article: 38 Tips On How To Cook Perfect Pasta Like An Italian (Video)

How to serve it

In Italy, pasta dishes are traditionally served as a primo piatto (first course) before a meat or fish main course.

However, Trofie al Pesto, with its combination of pasta, potatoes, and green beans, is a very satisfying and filling dish.

It is a complete and delicious vegetarian main course, perfect for a light lunch or dinner, especially in the summer.

Each bite offers a delightful mix: the potatoes lend creaminess to the basil pesto which clings to the chewy trofie, perfectly contrasted by the fresh crunch of the green beans.

Serve Trofie al Pesto immediately while warm, typically in shallow pasta bowls.

For an additional flavour boost, offer extra freshly grated Pecorino Sardo or Parmigiano Reggiano cheese at the table.

Recipes you might also like

If you are looking for more pasta with vegetable recipes, you can check the category:
Pasta

Also check the recipes below:

• Red Pesto Pasta Sauce
• Pasta a Frittata: Italian Fried Pasta
• Pasta Caprese Salad
• Zucchini Recipe Pasta And Ricotta
• Black Truffle Recipe Pasta
• Simple Tomato Sauce Recipe

If you are making this Trofie with Genovese pesto recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.