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 tablespoon Parmesan
- 2 tablespoon Pecorino cheese
- ½ cup of extra virgin olive oil
- 1 tablespoon 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:
- Add all the ingredients for the pesto into a blender
- 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
- Peel and cut the potatoes into cubes
- 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
- In a large pan boil the potatoes for 13 minutes with 1 tablespoon of salt
- After 13 minutes add the green beans to the boiling potatoes and boil for 2 more minutes
- As the Trofie usually require boiling for 3 minutes, add them after 15 minutes of boiling the potatoes
- 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
- Pour the pesto into your serving dish
- Add 2 tablespoon of the boiling water into the pesto to make it creamier. I also add 1 tablespoon of butter, but it is optional
- 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:
- Pasta should be boiled in salted water, adding salt after doesn't work
- Add the salt as soon as you put the pan with water on the heat, so you don't forget
- If you don't remember if you added salt to the water, taste the water
- Use 1 tablespoon of salt per 4 quarts - 4 liters of water which should be enough for 1lb - 500 gr of pasta
- Make sure the pot is large enough so the water doesn't overflow once you put in the pasta
- If you put the lid on the pan, the water will get to the boiling point faster
- Do not add oil to the water
- The water should be boiling hot before you put the pasta in
- 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
- 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
- Once the water boils remove the lid otherwise the foam will overflow from the pan
- Stir the pasta from time to time
- Keep the heat high so the water boils all the time
- Always cook the pasta 1 minute less than what is written on the pasta box
- Taste the pasta and drain immediately when "Al Dente" meaning still firm and chunky
- Never leave the pasta floating in the water once it is cooked!!!!!
- As soon as the pasta is drained, season immediately and stir.
- If for whatever reason the seasoning is not ready, season the pasta with some extra virgin olive oil and stir
- Once the pasta is ready and seasoned, it has to be served and eaten immediately
- No parmesan in pasta with seafood, you can sprinkle toasted grated breadcrumbs or almonds
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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.
📋The Classic Pesto Recipe Pasta Trofie
Ingredients (Commissions Earned)
- 1 lb fresh trofie pasta cooking time should be around 3 minutes
- 2 potatoes
- 7 oz fresh green beans
- 1 tablespoon sea coarser salt
For the Pesto
- 2 cups fresh basil leaves
- 6 tablespoon freshly grated Parmesan
- 2 tablespoon Pecorino cheese
- ½ cup extra virgin olive oil
- 1 tablespoon pine nuts
- 1 clove peeled garlic cloves
- 1 tablespoon butter optional
- 1 pinch salt
Equipment (Commissions Earned)
Instructions
Cooking the vegetables with the Trofie
- Peel and cut the potatoes into cubes2 potatoes
- In a large pan boil the potatoes for 13 minutes with 1 tablespoon of salt1 tablespoon sea coarser salt
- Clean and trim the stem ends of the green beans7 oz fresh green beans
- Add the green beans to the boiling potatoes and boil for 2 more minutes
- Add the trofie and cook for 3 more minutes. The trofie cooking time should be 3 minutes.1 lb fresh trofie pasta
- All the vegetables and the pasta should finish cooking at the same time.
Make the Pesto
- Add all the ingredients for the pesto in a blender.2 cups fresh basil leaves, 6 tablespoon freshly grated Parmesan, 2 tablespoon Pecorino cheese, ½ cup extra virgin olive oil, 1 clove peeled garlic cloves, 1 pinch salt
- 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.
- Add 2 tablespoon of the boiling water into the pesto to make it creamier. I also add 1 tablespoon of butter, but it is optional1 tablespoon butter
Combining all
- Drain the Trofie, the potatoes and the green beans
- Mix immediately with the pesto, add the pine nuts, more Parmesan and serve while still warm1 tablespoon pine nuts
- Serve them
Video
Notes
- 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 like a fresh one.
- 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.
- If you have any leftover, you can make Italian fried pasta
Elaine @ Dishes Delish
I don't think I've ever had Trofie pasta! I want to find some so I can taste this delicious recipe! If I can't find some, then I'll replace it! This looks so delicious Laura and I love your video!
Laura
Thank you Elaine, I am planning to post the recipe for homemade trofie so then you will be set
Brian Jones
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 😉
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.
Natalie
This pasta looks so good and so easy to make! I love pesto!
Laura
thank you Natalie
Gina
I've never had this type of pasta but I know I love pesto nothing like fresh basil.. looks delicious!
Laura
Thanks, I definitely need to post the recipe for the pasta then
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.
Laura
I am glad I not the only one. You should really try, in Italy it is a classy
Tara
Love Trofie! This looks incredible paired with the green beans and potatoes. Such a comforting meal.
Laura
thanks