📝 About This Recipe
Transport yourself to the Italian Riviera with this quintessential Ligurian classic, where hand-twisted trofie pasta meets the vibrant, aromatic soul of fresh basil. This recipe honors the traditional 'Pesto alla Genovese' method, incorporating tender potatoes and snap-crisp green beans that cook alongside the pasta to create a velvety, cohesive starch-enriched sauce. It is a celebration of simple, high-quality ingredients working in perfect harmony to deliver a bright, herbaceous, and deeply comforting dinner.
🥗 Ingredients
The Pasta and Vegetables
- 500 grams Trofie pasta (fresh is preferred, but high-quality dried works well)
- 2 medium Yellow potatoes (peeled and cut into 1/2-inch cubes)
- 150 grams Green beans (trimmed and cut into 1-inch pieces)
- 2 tablespoons Sea salt (for the pasta water)
The Pesto alla Genovese
- 4 cups Fresh Genovese basil (tightly packed, leaves only, washed and dried thoroughly)
- 1/2 cup Extra virgin olive oil (use high-quality, mild Ligurian oil if possible)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Pecorino Fiore Sardo (freshly grated; can substitute with Pecorino Romano)
- 3 tablespoons Pine nuts (lightly toasted for extra depth)
- 1-2 cloves Garlic (peeled, germ removed for a milder flavor)
- 1/4 teaspoon Coarse sea salt (to help break down the leaves)
For Garnish
- 1 drizzle Extra virgin olive oil (for finishing)
- 4-5 pieces Basil leaves (small leaves for decoration)
👨🍳 Instructions
-
1
Bring a large pot of water (at least 5 liters) to a rolling boil. Add 2 tablespoons of sea salt; it should taste like the sea.
-
2
While the water heats, prepare the pesto. If using a mortar and pestle, crush the garlic with a few grains of salt until it forms a paste. If using a food processor, pulse the garlic and pine nuts together until finely minced.
-
3
Add the basil leaves and the remaining coarse salt to the mortar or processor. If using a processor, pulse in short bursts to avoid heating the leaves, which causes oxidation and browning.
-
4
Slowly pour in the extra virgin olive oil while continuing to grind or pulse until a creamy, slightly textured emerald-green paste forms.
-
5
Transfer the mixture to a ceramic bowl and fold in the grated Parmigiano-Reggiano and Pecorino by hand. Set aside at room temperature.
-
6
Add the cubed potatoes to the boiling water. Cook for 2-3 minutes before adding any other ingredients, as they take the longest.
-
7
Add the trofie pasta and the trimmed green beans to the same pot with the potatoes. This 'all-in-one' method allows the potato starch to coat the pasta, helping the sauce adhere.
-
8
Cook until the trofie are 'al dente' (usually 10-12 minutes for dried, or 4-5 minutes for fresh). Check the potatoes; they should be tender but not disintegrating.
-
9
Crucial Step: Before draining, reserve 1 cup of the starchy pasta cooking water.
-
10
Drain the pasta, potatoes, and beans together and transfer them into a large, warmed mixing bowl. Do not put them back on the direct heat of the stove.
-
11
Add the prepared pesto to the bowl. Stir gently, adding the reserved pasta water a tablespoon at a time until the sauce becomes silky and coats every twist of the trofie.
-
12
Divide into four warm bowls, drizzle with a final touch of olive oil, and garnish with a few tiny basil leaves. Serve immediately.
💡 Chef's Tips
Never cook the pesto sauce! Heating pesto destroys the delicate aroma of the basil and turns it a dull brown. Ensure your basil leaves are completely dry before making the pesto; moisture can lead to a watery, bitter sauce. If using a food processor, place the metal blade in the freezer for 10 minutes before use to keep the basil cool. Use a mix of Parmigiano (for sweetness) and Pecorino (for saltiness) to achieve the authentic complex flavor profile. If you have leftovers, cover the surface of the pesto with a thin layer of olive oil to prevent oxidation.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Pigato wine from the Liguria region. Serve with a side of warm, crusty focaccia to soak up the remaining pesto sauce. A light arugula salad with a simple lemon vinaigrette provides a refreshing contrast to the rich pasta. Follow the meal with a light lemon sorbet to cleanse the palate after the garlic and cheese. For an extra crunch, sprinkle a few extra toasted pine nuts over the top before serving.