📋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.
Servings 6 people
Calories 485kcal
Ingredients
- 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
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
Nutrition
Calories: 485kcal | Carbohydrates: 53g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 1315mg | Potassium: 531mg | Fiber: 2g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 13.7mg | Calcium: 136mg | Iron: 5.7mg