Trofie al pesto is one of Liguria’s most recognisable dishes: simple, aromatic and made for sharing.
Serves 4
Ingredients
- 400 g trofie
- 180–200 g pesto Genovese
- 150 g green beans, trimmed and cut
- 1 medium potato, peeled and diced
- Extra virgin olive oil
- Parmigiano Reggiano, to serve
- Salt
Method
- Bring a large pot of salted water to the boil. Add the diced potato and cook for 5 minutes.
- Add the green beans, then the trofie. Cook until the pasta is al dente, following the packet time.
- Reserve a cup of cooking water, then drain.
- Return everything to the warm pot. Add the pesto off the heat and loosen with a splash of cooking water.
- Finish with olive oil and Parmigiano. Serve immediately.
Due Mondi tip: Never fry the pesto. Mixing it off the heat keeps the basil fresh and fragrant.