Ligurian trofie al pesto

Based on 8 ratings
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Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“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

Servings:-4+
500 g trofie pasta
2 tbsp pine nuts (toasted)
25 g basil
50 g grated Parmesan cheese
100 ml olive oil
red onion
1 clove garlic
150 g green beans
new potatoes
150 ml pasta water
salt
pepper
grated Parmesan cheese (for serving)
basil (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
740
Protein
18 g
Fat
38 g
Carb
80 g
  • Step 1/5

    Peel and mince the red onion and garlic. Trim and halve green beans.
    • red onion
    • 1 clove garlic
    • 150 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.
    • 2 tbsp pine nuts (toasted)
    • 25 g basil
    • 50 g grated Parmesan cheese
    • 25 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.
    • 500 g trofie pasta
    • 150 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!
    • 75 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!