Italian
Trofie al Pesto Genovese
“A Ligurian specialty, trofie pasta tossed in fragrant basil pesto, enriched with tender potatoes and crisp green beans.”
Medium1 hour
Where it comes from
Hailing from Genoa, pesto genovese is a symbol of Ligurian cuisine, highlighting the region's preference for fresh basil, garlic, and olive oil.
Differs from Pesto Pasta
- ·Ligurian original — basil, pine nuts, garlic, Parmigiano + Pecorino, olive oil; pestled in marble mortar.
- ·Served with hand-rolled trofie pasta plus boiled potato and green beans tossed in.
Follow the thread
On the Palate
What goes into it
Vegetables
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Boil potatoes and green beans until tender, then set aside.
- 2
Cook trofie pasta in salted boiling water until al dente.
- 3
Prepare pesto by blending basil, pine nuts, garlic, and cheeses with olive oil.
- 4
Combine cooked pasta, potatoes, and green beans with pesto.
- 5
Mix gently until evenly coated, adjusting seasoning as needed.
