Tjestenina s Pestom Genovese (Genoese Pesto Pasta)
85% autentično · Italian (Liguria)
A regional variation from Liguria, featuring a traditional pesto alla Genovese made with specific ingredients like Marjoram and Pecorino Sardo, often served with trofie or trenette pasta.
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Sastojci
- Trofie Pasta350g
- Fresh Basil Leaves100g
- Garlic Cloves2
- Pine Nuts30g
- Parmesan Cheese (grated)30g
- Pecorino Sardo Cheese (grated)20g
- Extra Virgin Olive Oil80ml
- Saltto taste
- Black Pepperto taste
- Green Beans (trimmed)150g
- Potatoes (peeled and diced)150g
Koraci
- 1
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes.
- 2
Add the trimmed green beans to the boiling water with the potatoes and cook for another 5 minutes.
- 3
Add the trofie pasta to the same pot and cook according to package directions until al dente. Reserve about 1 cup of the cooking water before draining.
- 4
While pasta and vegetables cook, prepare the pesto. In a mortar and pestle (or food processor), combine basil leaves, garlic, pine nuts, Parmesan, and Pecorino Sardo.
- 5
Gradually add olive oil, grinding or processing until a smooth paste forms. Season with salt and pepper.
- 6
Drain the pasta and vegetables, then return them to the pot.
- 7
Add the pesto to the pot with the pasta and vegetables. Toss to combine, adding reserved cooking water a little at a time to create a creamy sauce.
- 8
Serve immediately, garnished with extra grated cheese.
