Your Guardian Chef

You are here: Home / Recipes / Pasta / The Classic Pasta with Pesto Recipe from Genova

The Classic Pasta with Pesto Recipe from Genova

Last modified on . Originally posted on 12 Comments

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

Jump to Recipe Jump to Video Print Recipe

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

Trofie with Pesto genovese potatoes and green beansThis pasta bowl is a complete meal with carbs, vegetables, and proteins from the cheese.

It is a perfect light lunch to have during the summer 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 to buy a large crate of basil to make my pesto.

Fresh Basil

Organic farming Lavancia basil

This year I decided to throw basil seeds everywhere around the garden and where-ever 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 work !

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 .

 

I don’t know how many of you are familiar with Trofie pasta.

They are fresh pasta like a short twisted spaghetti with a chunky texture.

It can be made at home and I will eventually post the recipe.

In the meantime, if you cannot find the fresh Trofie where you live, Barilla makes a dry version and you might be able to find it in your local supermarket.

Another option is to use the Fusilli.

Though be careful and check the cooking time of your Trofie.

Mix the trofie with the pesto

Boil the green beans with the potatoes

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.

I add the Trofie in the last 3 minutes of cooking time because my fresh Trofie only requires 3 minutes of cooking.

If your Trofie needs more time to cook add them earlier so that everything is ready at the same time.

The potatoes should cook 18 minutes, the green beans 3 to 5 minutes depending on their size.

The Trofie from Barilla need to cook for 10 minutes, so add them after 8 minutes of boiling the potatoes.

Drain the trofie, the potatoes and the green bean

Basil Parmesan and olive oil

 

For this recipe, I made a 1-minute video and you can see it here below.

But before you get started I want to share with you another important hint for the pesto recipe.

I use the Braun Mixer (Affiliate link from Amazon) and never blend all at once.

 

The pesto should be made with intermittent pulses otherwise the heat from the blade will oxidize the basil.

The result is a bitter and dark looking pesto.

Also, 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 the same taste as a fresh one.

Genovese pesto

[siteorigin_widget class=”SiteOrigin_Widget_Video_Widget”][/siteorigin_widget]
traditional genovese pesto recipe pasta
Print Recipe Pin Recipe
5 from 5 votes

The Classic Pesto Recipe Pasta Trofie

Traditionally, the Genovese pesto recipe is served with fresh Trofie pasta, green beans, and potatoes. They are all cooked together as the starch from the potatoes makes the sauce creamier. #yourguardianchef #pasta #italianfood
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
Keyword: Italian food, Pasta with Pesto, Traditional Italian
Servings: 6 people
Calories: 485kcal
Author: Laura Tobin

Ingredients

  • 1 lb fresh trofie pasta cooking time should be around 3 minutes
  • 2 potatoes
  • 7 oz fresh green beans
  • 1 tbsp sea coarser salt

For the Pesto

  • 2 cup fresh basil leaves
  • 6 tbsp Parmesan
  • 2 tbsp pecorino cheese
  • 1/2 cup extra virgin olive oil
  • 1 tbsp pine nuts
  • 1 clove peeled garlic cloves
  • 1 tbsp butter optional
  • 1 pinch salt
US Customary - Metric
Love this recipe?Follow @Yourguardianchef on Pinterest

Instructions

  • Peel and cut the potatoes into cubes
    cutting and peeling boiled potatoes
  • In a large pan boil the potatoes for 10 minutes with 1 tbsp of salt 
    Boil the potatoes for 10 minutes
  • Clean and trim the stem ends of the green beans
    Clean the green beans
  • Add the green beans to the boiling potatoes and boil for 5 minutes
    Boil the green beans with the potatoes
  • Add the trofie and cook for 3 more minutes. The trofie cooking time should be 3 minutes. 
  • 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.

Make the Pesto

  • Add all the ingredients for the pesto in a blender. 
    Basil Parmesan and olive oil
  • 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.
    Genovese pesto
  • 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
    Add butter and pasta water to the pesto

Combining all

  • Drain the trofie, the potatoes and the green beans
    Drain the trofie, the potatoes and the green bean
  • Mix immediately with the pesto, add more Parmesan and serve while still warm
    Mix the trofie with the pesto

Video

Liked this video?Check out My YouTube Channel!

Nutrition

Nutrition Facts
The Classic Pesto Recipe Pasta Trofie
Amount Per Serving
Calories 485 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 65mg22%
Sodium 1315mg57%
Potassium 531mg15%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 1g1%
Protein 13g26%
Vitamin A 785IU16%
Vitamin C 13.7mg17%
Calcium 136mg14%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.
GET NEW RECIPES SENT TO YOUR INBOXSign up to our newsletter Your Guardian Chef!

Reader Interactions

Comments

  2. Brian Jones

    5 stars
    Don’t get me started on my basil growing woes, 10 years I have tried with absolutely no success whatsoever, like you I have tried everything from old wives tales through to all the usual technical advice and nada!

    Such a lovely looking and sounding dish, must give it a try even if I have to buy the Basil 😉

    Reply

    • Laura

      Brian, I am glad I am not the only one. At least I have Liguria’s basil fields close by. I might try to mingle with some farmers to uncover their secrets. The amount of pesto we eat is unbelievable and if successful I will convert all the grass in the garden into basils.

      Reply

  5. Kristen Chidsey

    Well Laura, I am like you–no success whatsoever on growing basil. I thought it was just me! But I do love basil pesto paired with pasta and potatoes—just never put pasta with potatoes together. Now I have to try it.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *