The Classic Pasta with Pesto Recipe from Genova

This post may contain affiliate links. Please read my disclosure policy.

Traditionally, the Genovese pesto recipe is served with fresh Trofie pasta, green beans, and potatoes. They are all cooked together in the same boiling pot, as the starch from the potatoes makes the sauce creamier.

Jump to:

• What is pesto
• How is pesto Genovese served
• What is Trofie pasta
• Ingredients for Pesto recipe
• Where do I find so much basil
• Wishing for basil to grow
• Making the pesto
• Prepare the vegetables
• Making the Genovese pesto recipe with Trofie pasta
• Preparing the pesto
• Tips for making the best Genovese pesto recipe
• 20 rules to properly cook pasta
• Recipes you might also like
• 📋The Classic Pesto Recipe Pasta Trofie

What is pesto

The name Pesto in Italian means crushed, so literally speaking Pesto is any sauce with crushed ingredients.  Although, because Pesto from Genoa is the most renown, Pesto is often simply referred to as Genovese Pesto which is made with basil, Parmesan cheese, Pecorino cheese, pinenuts, and extra virgin olive oil.

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

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

How is pesto Genovese served

If you google pesto recipe you will find Genovese pesto served with spaghetti or linguine. Delicious and easy to make but originally the 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 the pasta is cooked with potatoes and green beans.

It is a perfect light lunch to have during the summer filling and satisfying.  It can also be served as a side dish for a barbecue or a roast.

What is Trofie pasta

Trofie is a fresh pasta like a short twisted spaghetti with a chunky texture. It originated from the Ligurian region, it is simply made with semolina flour, salt, and water. It is a very old recipe, often made because it only needs these 3 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. Wherever you are in the world you will probably find them in a specialized Italian shop.

Barilla makes a dry version of trofie, or if you have an Eataly shop near you they will definitely have them.

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

Ingredients for Pesto recipe

• 2 cups of fresh basil leaves
• 6 tbsp Parmesan
• 2 tbsp Pecorino cheese
• 1/2 cup of extra virgin olive oil
• 1 tbsp pinenuts
• 1 peeled garlic clove

Where do I find so much basil

When there is plenty of fresh basil growing in my vegetable patch.

.....I wish !!!

I try, I really do try to plant basil every year but I haven't really been successful.

I planted it in the ground, in pots, in the shade, and in the sun.

Grown from seeds, bought the plants, watered it plenty, loved it like a son......and I always end up in Ventimiglia buying a large crate of basil to make my pesto.

Wishing for basil to grow

This year I decided to throw basil seeds everywhere around the garden and wherever the basil grows I will make a small altar with a statue of the Virgin Mary and bring blessed water from Mass every Sunday.

A miracle should happen!

But if you want to have more practical advice on how to grow basil, you can read my article on Lavancia Organic Farm: Hints and Tips to Grow Organic .

Updates on growing basil:

My strategy finally worked, I went to Ventimiglia cooperativa where they sell small plants to farmers. I bought a crate with 80 small plants of basil for pesto from Genova and planted them all around my vegetable patch.

I set up a heavy watering system some with drops some with sprinkles.

It worked, I had and still have plenty of basil in my garden. The best is the basil growing in between the tomato plants. I guess since the summer here is very hot and dry basil enjoys some shade.

It is now October and while the tomato plants are slowly dying, the basil is still going. I still water it every day with the sprinklers for at least 5 minutes at night.

Making the pesto

I know, traditionally pesto is made with a mortar, but we all have a blender and it is so much easier but there are some rules to follow:

1. Add all the ingredients for the pesto into a blender
2. The pesto should be mixed gradually with pulsing movements. If mixed continuously the heat created by the blades will oxidize the basil turning the pesto into a dark colour.

Prepare the vegetables

3. Peel and cut the potatoes into cubes
4. Clean and trim the stem ends of the green beans

Making the Genovese pesto recipe with Trofie pasta

It is very important in this recipe, that the potatoes, the green beans, and the Trofie are cooked in the same pot as the starch from the potatoes adds to the creaminess of the pasta.

All the vegetables and the pasta should finish cooking at the same time. 18 minutes for the potatoes, 5 for the green beans and 3 for the Trofie.  If the Trofie have a cooking time longer than 3 minutes add them earlier.

So add the ingredients into the boiling water based on their cooking time:

• Potatoes should boil for 18 minutes
• Green beans should boil for 5 minutes
• Trofie should boil for 3 minutes

5. In a large pan boil the potatoes for 13 minutes with 1 tbsp of salt
6. After 13 minutes add the green beans to the boiling potatoes and boil for 2 more minutes
7. As the Trofie usually require boiling for 3 minutes, add them after 15 minutes of boiling the potatoes
8. After a total of 18 minutes drain everything

If your Trofie needs more time to cook add them earlier so that everything is ready at the same time. For example, the Trofie from Barilla needs to cook for 10 minutes, so add them after 8 minutes of boiling the potatoes.

Preparing the pesto

9. Pour the pesto into your serving dish
10. Add 2 tbsp of the boiling water into the pesto to make it creamier. I also add 1 tbsp of butter, but it is optional

11. Mix immediately with the pesto, add more Parmesan and serve while still warm

Tips for making the best Genovese pesto recipe

• The pesto should be made with intermittent pulses otherwise the heat from the blade will oxidize the basil wich will result in a bitter and dark looking pesto.
• Add the pine nuts last if you want to taste their crunchiness.
• You can keep the pesto in the fridge for up to 1 week.
• You could freeze the pesto into an ice cube container, but don't expect it to taste like the fresh one.
• The potatoes, the green beans, and the Trofie are cooked in the same pot so that the starch from the potatoes adds to the creaminess of the pasta.
• If you have any leftovers, you can make Italian fried pasta

20 rules to properly cook pasta

If you are a novice cook, here are some important points you need to know to properly cook pasta:

1. Pasta should be boiled in salted water, adding salt after doesn't work
2. Add the salt as soon as you put the pan with water on the heat, so you don't forget
3. If you don't remember if you added salt to the water, taste the water
4. Use 1 tbsp of salt per 4 quarts - 4 liters of water which should be enough for 1lb - 500 gr of pasta
5. Make sure the pot is large enough so the water doesn't overflow once you put in the pasta
6. If you put the lid on the pan, the water will get to the boiling point faster
7. Do not add oil to the water
8. The water should be boiling hot before you put the pasta in
9. Use a good pasta brand. My favorites are (in this order): Rummo, Garofalo, De Cecco. Barilla is my least favorite one but better than any other unknown brands
10. When you add the pasta, the water may stop boiling as the pasta lowers the water temperature. Put the lid on the pan until the water starts boiling again
11. Once the water boils remove the lid otherwise the foam will overflow from the pan
12. Stir the pasta from time to time
13. Keep the heat high so the water boils all the time
14. Always cook the pasta 1 minute less than what is written on the pasta box
15. Taste the pasta and drain immediately when "Al Dente" meaning still firm and chunky
16. Never leave the pasta floating in the water once it is cooked!!!!!
17. As soon as the pasta is drained, season immediately and stir.
18. If for whatever reason the seasoning is not ready, season the pasta with some extra virgin olive oil and stir
19. Once the pasta is ready and seasoned, it has to be served and eaten immediately
20. No parmesan in pasta with seafood, you can sprinkle toasted grated breadcrumbs or almonds

Subscribe to get: 20 cultural habits that make Italians great cooks

Plus a cheat sheet free download with all the ingredients, measurements and cooking times of 18 of the most popular recipes on the blog. Including homemade tagliatelle, gnocchi, pizza and panini.

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.