Trofiette al Pesto with Green Beans and Potatoes
85% chuẩn vị · Italian (Ligurian)
A traditional Ligurian preparation where trofiette pasta is cooked alongside green beans and small potato cubes, then tossed with classic pesto. The starch from the potatoes helps thicken the sauce.
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Nguyên liệu
- Trofiette pasta350g
- New potatoes, small200g
- Fresh green beans150g
- Fresh basil leaves40g
- Pine nuts15g
- Garlic1 clove
- Parmesan cheese, grated40g
- Pecorino Sardo cheese, grated15g
- Extra virgin olive oil80ml
- Saltto taste
- Black pepperto taste
- Waterfor boiling
Các bước
- 1
Peel and dice the potatoes into small cubes (about 1cm). Trim and cut green beans into 2-3cm pieces.
- 2
Bring a large pot of salted water to a boil. Add the potato cubes and cook for 5 minutes.
- 3
Add the green beans and trofiette pasta to the same pot. Cook according to pasta package directions, or until pasta is al dente and vegetables are tender.
- 4
While pasta and vegetables cook, prepare the pesto: In a mortar and pestle (or food processor), combine basil leaves, pine nuts, and garlic. Pound or process until a coarse paste forms.
- 5
Gradually add grated Parmesan and Pecorino Sardo cheeses, mixing well.
- 6
Slowly drizzle in extra virgin olive oil while continuously mixing until a smooth sauce is achieved.
- 7
Season pesto with salt and black pepper to taste.
- 8
Drain the pasta and vegetables, reserving about 1/2 cup of cooking water.
- 9
In a large bowl, combine the hot pasta, vegetables, and pesto. Toss well, adding reserved cooking water a tablespoon at a time if needed to create a creamy sauce that coats everything.
- 10
Serve immediately, garnished with extra grated cheese.
