Keep Mixers and Ingredients Cold
When mixing electric knives and containers, pre-cool and work only in short impulses. Thus, the basil heats less.
Italian Recipe
Trofie al Pesto Genovese
Basil, pine nuts, garlic, parmesan, pecorino and olive oil are processed without heat. Potatoes, beans and pasta cook one after the other in the same water.
Total time
45 min
Calories
760 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Ligurian Trofie with basil pesto, potatoes and beans
Pesto Genovese must not be cooked. Heat darkens basil, drives bitter substances from olive oil and makes cheese firm. In the mortar the most traditional texture is created; a blender works when bowl, knives and ingredients remain cold and are only briefly pulsed. Potatoes and beans make the Pesto Pasta a more complete Ligurian dish.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Dinner
Recipe
Trofie al Pesto Genovese
Trofie al Pesto Genovese combine turned pasta with fresh basil pesto, potatoes and green beans to form a Ligurian classic.
Ingredients
4 servings
Method
-
1
Prepare basil dry
Wash basil briefly in cold water only if necessary and pat dry very carefully. Wet leaves dilute the pesto and allow it to become dark faster.
-
2
Scramble garlic and pine nuts
Scramble garlic with a pinch of coarse salt in the mortar creamy. Add pine nuts and work to a fine, slightly oily paste.
-
3
Incorporate basil in portions
Scramble basil in small portions with circular movements on the mortar wall. Do not coarsely crushed until a bright green paste is formed.
-
4
Add cheese and oil
Add both cheeses. Then slowly stir in olive oil until the pesto flows creamy. Cover and cool until used.
-
5
Cook potatoes and beans
Boil a large pot of salt water. Cook potatoes for 5 minutes, then add beans and cook for 4 more minutes.
-
6
Boil Trofie in the same water
Add Trofie to potatoes and beans and cook al dente according to the package. Pick up 250 ml of cooking water before draining.
-
7
Connect Pesto without heat
Stir pesto in a large, unheated bowl with first 80 ml of cooking water smoothly. Add pasta, potatoes and beans and mix gently.
-
8
Finish consistency
Add another spoonful of cooking water until the pesto covers all ingredients silky. Serve directly and do not reheat in the pan.
Kitchen know-how
Tips for Trofie al Pesto Genovese
Pesto never cook
Cheese can clump and basil loses colour as well as freshness. Pesto always put in a bowl with some cooking water.
Variations
How to adapt this recipe
Leave out potatoes and beans and use 500 g of Trofie. Stir a little more cooking water into the pesto to keep the sauce loose.
Replace pine nuts with mild walnut kernels. This is not a classic Genovese mixture, but results in a strong, well-available pesto.
Nutrition per serving
760kcal
91.0 gCarbohydrates
24.0 gProtein
34.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Trofie al Pesto Genovese
Basil, pine nuts, garlic, parmigiano, pecorino, salt and olive oil form the traditional basis. Cream does not belong in it.
Heat, water and long air contact oxidize basil. Dry leaves, coolly process and cover the surface with little oil until serving.
This Ligurian combination makes the dish more filling. The soft potatoes also help to combine pesto and cooking water creamy.
Yes. Airtight and covered with a thin oil layer, it lasts for about two days in the fridge. Cheese can only be added before serving.
Trenette, linguine or gnocchi are also served with Pesto Genovese. The twisted shape of the trofie keeps the sauce particularly well.
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