Blender and keep ingredients cold
During electric mixing, precool the knife and container and work only in short pulses, which means that the basil warms up less.
Italian Recipe
Trofie al Pesto Genovese
Basil, pine nuts, garlic, Parmesan cheese, pecorino cheese and olive oil are processed without heat. Potatoes, beans and pasta are cooked 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 out of the olive oil and makes cheese solidify. In a mortar the most traditional texture is created; a blender works if the bowl, knife and ingredients remain cold and pulsed only briefly. 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 rolled pasta with fresh basil pesto, potatoes and green beans to create 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 darken faster.
-
2
Grind garlic and pine nuts
Grind garlic in a mortar with a pinch of coarse salt until creamy. Add pine nuts and work into a fine, slightly oily paste.
-
3
Add basil in portions
Grind basil in small portions on the mortar wall with circular movements. Do not roughly crush until a bright green paste is formed.
-
4
Add cheese and oil
Mix in both cheeses, then slowly stir in the olive oil until the pesto flows creamy. Cover and refrigerate until used.
-
5
Precook potatoes and beans
Boil a large pot of salted water. Boil potatoes for 5 minutes, then add beans and cook for a further 4 minutes.
-
6
Boil Trofie in the same water
Add Trofie to potatoes and beans and cook until al dente according to the package specification. Collect 250 ml of cooking water before draining.
-
7
Combine pesto without heat
Mix the pesto in a large, unheated bowl with 80 ml cooking water until smooth. Add the pasta, potatoes and beans and mix gently.
-
8
Finish the consistency
Add more cooking water by the spoonful until the pesto coats all ingredients silky. Serve immediately and do not reheat in the pan.
Kitchen know-how
Tips for Trofie al Pesto Genovese
Never cook pesto
Cheese can lump and basil loses colour as well as freshness. Always fold in pesto in a bowl with a little cooking water.
Variations
How to adapt this recipe
Leave the potatoes and beans out and use 500g of trofie. Stir a little more cooking water into the pesto to keep the sauce loose.
Replace pine nuts with mild walnuts. It's not a classic Genovese blend, but it makes a strong, readily available pesto.
Nutrition per serving
760kcal
91.0 gCarbohydrates
24.0 gProtein
34.0 gFat
Values are estimates 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 cheese, salt and olive oil form the traditional basis. Cream does not belong in it.
Heat, water and long air contact oxidize basil. Dry the leaves, process in a cool place and cover the surface with a little oil until serving.
This Ligurian combination makes the dish more filling, and the soft potatoes also help to blend pesto and cooking water.
Yes. Airtight and covered with a thin layer of oil, it will keep for about two days in the fridge. Alternatively, cheese can be added before serving.
Trenette, linguine or gnocchi are also served with Genovese pesto, and the twisted shape of the trofie keeps the sauce particularly well.
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