📝 About This Recipe
Transport your senses to the Italian Riviera with this quintessential Ligurian classic, featuring hand-rolled trofie pasta coated in a vibrant, velvety basil sauce. This authentic rendition includes the traditional additions of tender potatoes and crisp green beans, which release starches that help the pesto cling perfectly to every spiral. It is a celebration of fresh summer basil, rich pine nuts, and sharp Pecorino, offering a harmonious balance of herbal brightness and creamy indulgence.
🥗 Ingredients
The Fresh Pesto (Pesto alla Genovese)
- 4 cups Fresh Basil Leaves (tightly packed, preferably young Genovese basil)
- 3 tablespoons Pine Nuts (lightly toasted and cooled)
- 2 pieces Garlic Cloves (small, germ removed for a milder flavor)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Pecorino Fiore Sardo (freshly grated)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 pinch Kosher Salt (to taste)
Pasta and Vegetables
- 1 pound Trofie Pasta (fresh or high-quality dried)
- 1 large Yukon Gold Potato (peeled and cut into 1/2-inch cubes)
- 1 cup French Green Beans (Haricots Verts) (trimmed and cut into 1-inch pieces)
- 2 tablespoons Sea Salt (for the pasta water)
👨🍳 Instructions
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1
Place a large pot of water (at least 6 quarts) on the stove and bring it to a rolling boil over high heat.
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2
While the water heats, prepare the pesto. If using a mortar and pestle, crush the garlic with a pinch of salt into a smooth paste. If using a food processor, pulse the garlic and toasted pine nuts until finely minced.
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3
Add the fresh basil leaves to your mortar or processor. If using a processor, pulse in short bursts to avoid heating the leaves, which can cause them to turn brown.
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4
Slowly drizzle in the extra virgin olive oil while continuing to mix or pulse until a coarse, creamy consistency is achieved.
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5
Transfer the mixture to a large mixing bowl and fold in the grated Parmigiano-Reggiano and Pecorino by hand. Set aside at room temperature.
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6
Once the water is boiling, add the 2 tablespoons of sea salt. It should taste seasoned like the sea.
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7
Add the cubed potatoes to the boiling water. Cook for about 2-3 minutes before adding the pasta.
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8
Add the trofie pasta and the green beans to the same pot with the potatoes. If using dried trofie, follow the package directions for 'al dente' (usually 10-12 minutes). If fresh, they will cook in 4-5 minutes.
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9
Before draining, carefully dip a measuring cup into the pot to reserve about 1/2 cup of the starchy pasta water.
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10
Drain the pasta, potatoes, and beans together in a colander.
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11
Add 2 tablespoons of the reserved pasta water to the bowl with the pesto to loosen it slightly.
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12
Transfer the hot pasta and vegetables into the bowl with the pesto. NEVER heat pesto in a pan over direct flame, as this destroys the delicate basil aroma.
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13
Toss vigorously to ensure the pesto coats every twist of the trofie. Add more pasta water a tablespoon at a time if the sauce feels too thick.
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14
Taste and adjust seasoning with a final pinch of salt if necessary. Serve immediately in warmed bowls.
💡 Chef's Tips
Use the smallest basil leaves you can find; they are sweeter and less minty than large leaves. Avoid overheating the pesto; the residual heat from the pasta is all you need to melt the cheese and release the aroma. If using a food processor, place the metal blade in the freezer for 10 minutes before using to keep the basil cool and vibrant green. Always grate your cheese fresh from the block; pre-grated cheeses have anti-caking agents that prevent a smooth sauce. Don't skip the potatoes and beans; the starch from the potatoes is the secret to the silky, 'creamless' creaminess of the dish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Ligurian Vermentino or Pigato white wine. Serve alongside a simple tomato and mozzarella Caprese salad to complement the herbal notes. A side of warm, crusty focaccia is perfect for scooping up any leftover pesto on the plate. Finish the meal with a light lemon sorbet to cleanse the palate after the rich, nutty sauce.