Ligurian trofie al pesto

Ligurian trofie al pesto

Based on 8 ratings
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"There are countless variations of pesto, but you can only call it the "real" Ligurian recipe when it adheres to a strict recipe and ingredients list. It's a simple and quickly prepared dish, which we've paired with trofie noodles, made from durum wheat and native to the same region of Italy."

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
250 g
trofie pasta
1 tbsp
pine nuts (toasted)
12½ g
basil
25 g
grated Parmesan cheese
50 ml
olive oil
½
red onion
½ clove
garlic
75 g
green beans
new potatoes
75 ml
pasta water
salt
pepper
grated Parmesan cheese (for serving)
basil (for serving)
MetricImperial

Utensils

2 cutting boards, 2 knives, mortar and pestle, 2 pots (small), colander, pot (large), frying pan (large), rubber spatula

How-To Videos

how-to-cook-potatoes

How to cook potatoes

how-to-toast-nuts

How to toast nuts

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal740
Protein18 g
Fat38 g
Carb80 g
  • Step 1/5

    Peel and mince the red onion and garlic. Trim and halve green beans.
    • ½ red onion
    • ½ clove garlic
    • 75 g green beans
    • cutting board
    • knife

    Peel and mince the red onion and garlic. Trim and halve green beans.

  • Step 2/5

    Add toasted pine nuts to a mortar. Add salt, pepper, and garlic and pound with the pestle. Add basil, shredded Parmesan cheese, and some olive oil and smash together to form the pesto. Set aside.
    • 1 tbsp pine nuts (toasted)
    • 12½ g basil
    • 25 g grated Parmesan cheese
    • 12½ ml olive oil
    • salt
    • pepper
    • mortar and pestle

    Add toasted pine nuts to a mortar. Add salt, pepper, and garlic and pound with the pestle. Add basil, shredded Parmesan cheese, and some olive oil and smash together to form the pesto. Set aside.

  • Step 3/5

    Cook potatoes in a small pot of salted water, drain, allow to cool slightly, and chop into bite-sized pieces. Blanch the green beans in a small pot with salted water until tender, but still crisp, approx. 4 min.
    • new potatoes
    • salt
    • 2 pots (small)
    • colander
    • cutting board
    • knife

    Cook potatoes in a small pot of salted water, drain, allow to cool slightly, and chop into bite-sized pieces. Blanch the green beans in a small pot with salted water until tender, but still crisp, approx. 4 min.

  • Step 4/5

    Cook the pasta in a large pot of salted water until al dente or according to the package instructions. Drain, reserving some pasta water.
    • 250 g trofie pasta
    • 75 ml pasta water
    • salt
    • pot (large)

    Cook the pasta in a large pot of salted water until al dente or according to the package instructions. Drain, reserving some pasta water.

  • Step 5/5

    In a frying pan over medium-high heat, add remaining olive oil. Sauté the potatoes then add the red onion and blanched green beans. Add the pasta to the pan with pasta water and pesto. Toss to combine. Serve with extra shredded Parmesan cheese and fresh basil. Enjoy!
    • 37½ ml olive oil
    • grated Parmesan cheese (for serving)
    • basil (for serving)
    • frying pan (large)
    • rubber spatula

    In a frying pan over medium-high heat, add remaining olive oil. Sauté the potatoes then add the red onion and blanched green beans. Add the pasta to the pan with pasta water and pesto. Toss to combine. Serve with extra shredded Parmesan cheese and fresh basil. Enjoy!

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