Traditional Trofie with Pesto Genovese Recipe (VIDEO)
Trofie with Pesto Genovese is a recipe based on pasta, basil, pine nuts, garlic, olive oil and cheese, traditionally served with potatoes and green beans.
One of the most famous Italian recipes is undoubtedly Genoa-style pesto pasta. We are talking about a first course seasoned with a delicious green sauce made with basil, pine nuts, garlic, oil and Parmesan. A traditional Ligurian recipe.
Like any traditional Italian recipe, there are many variations of the dish. The version that I propose to you, I obtained from a famous Ligurian blogger, so you will surely be able to get a perfect first course of pasta with Genoese pesto, just as it is prepared in Liguria.
Trofie with Genoa-Style Pesto Ingredients
The traditional pasta with pesto recipe calls for “Trofie”, a pasta originally from Liguria, but you can use any type of pasta you prefer.
As for the pesto is concerned, the preparation is a relatively simple and fast operation and within everyone’s reach, but what distinguishes it is the use of the right and, above all, quality ingredients.
Here’s what you’ll need:
- Green beans
- Potatoes
- Trofie – Pasta with Pesto Genovese is traditionally prepared with a type of pasta called “Trofie”, but you can choose the pasta shape you prefer like penne, spaghetti, linguine.
- Fresh basil
- Garlic
- Sea salt
- Pine nuts – You can replace the pine nuts with walnuts.
- Parmesan cheese
- Pecorino cheese
- Extra virgin olive oil
Trofie with Pesto Genovese Video Tutorial:
How to Make Trofie with Pesto Genovese
This recipe is easy and straightforward, but follow these tips for the most flavorful results.
Prepare the vegetables – Cut off the tips of the green beans. Peel the potatoes and cut them into about 1 cm cubes. To make pasta with pesto sauce, basil leaves should not be washed, but gently wiped with a soft cloth; it is better to choose narrow-leaved basil.
Cook Trofie – Prepare the pasta according to the instructions on the package. Add the potatoes to the boiling water along with the pasta, and add the green beans a few minutes before the end of cooking. Meanwhile, prepare the pesto.
Make Pesto – Place the peeled garlic in a mortar with a few grains of coarse salt. Start mashing, and when the garlic turns into a cream, add the basil leaves. Press the fresh basil against the sides of the mortar by turning the pestle from left to right, while simultaneously turning the mortar in the opposite direction (from right to left).
What is the Mortar
NOTE – Tradition calls for the use of a mortar and pestle set, to prepare pasta with Genoese pesto. If you don’t have one, you can buy it here, Small Mortar and Pestle Set (Affiliated Link. As an Amazon Associate, I earn from qualifying purchases). You can also use a blender; this is not an ideal solution because it tends to heat up the sauce, and it will not be the authentic recipe of pesto Genovese, but it will still be very tasty.
Continue this process until a bright green liquid comes out of the basil leaves, then add the pine nuts and mash again to turn them into a creamy sauce. Add the cheeses little by little, stirring, to help make the sauce even creamier, and finally add the extra virgin olive oil, which will be poured, always stirring with a pestle. Mix the ingredients well until the sauce is smooth.
Combine – When the pasta is almost cooked, set aside a small cup of water for cooking. Now you can drain pasta al dente along with the potatoes and green beans. Place the pesto in a large skillet and pour over the pasta, stirring while cold and diluting with a little cooking water to make a creamy sauce. Your Genoese pesto pasta with potatoes and green beans is ready!
How to Serve Trofie with Pesto Genovese
Serve Trofie with Pesto still hot or warm. Sprinkle with more grated cheese, if desired (Parmesan or Pecorino).
Trofie with Pesto Genovese Storage Instructions
Pasta with pesto should be consumed immediately, hot or at room temperature. The remaining pesto sauce can be stored in the refrigerator in a closed glass container for 2-3 days. At the time of consumption, heat it slightly in a pan with a little olive oil
Trofie with Pesto Genovese
Equipment
- 1 Mortar and pestle set (or a blender)
Ingredients
For pasta with pesto:
- 100 g green beans
- 2 medium potatoes
- 360 g Trofie
For pesto:
- 50 g fresh basil
- 2 cloves garlic
- 2 pinch Coarse sea salt
- 1 tablespoon pine nuts
- 6 tablespoons grated parmesan cheese
- 2 tablespoons grated pecorino cheese
- 120 ml extra virgin olive oil
Instructions
- Cut off the tips of the green beans. Peel the potatoes and cut them into about 1 cm cubes.
- Prepare the pasta according to the instructions on the package. Add the potatoes to the boiling water along with the pasta, and add the green beans a few minutes before the end of cooking.
- Meanwhile, prepare the pesto. To make pasta with pesto sauce, basil leaves should not be washed, but gently wiped with a soft cloth; it is better to choose narrow-leaved basil.
- Place the peeled garlic in a mortar with a few grains of coarse salt. Start mashing, and when the garlic turns into a cream, add the basil leaves.
- Press the fresh basil against the sides of the mortar by turning the pestle from left to right, while simultaneously turning the Mortar in the opposite direction (from right to left).
- Continue this process until a bright green liquid comes out of the basil leaves, then add the pine nuts and start mashing again to turn them into a cream.
- Add the cheeses little by little, stirring, to make the sauce even creamier, and finally add the extra virgin olive oil, which will be poured, always stirring with a pestle. Mix the ingredients well until the sauce is smooth.
- When the pasta is almost cooked, set aside a small cup of water for cooking. Drain the al dente pasta along with the potatoes and green beans.
- Place the pesto in a large skillet and pour over the pasta, stirring while cold and diluting with a little cooking water to make a creamy sauce.
- Your Genoese pesto pasta with potatoes and green beans is ready. Serve it with grated cheese, if desired (Parmesan or Pecorino).
