📝 About This Recipe
Transport your senses to the Italian Riviera with this quintessential Ligurian masterpiece, where hand-rolled trofie pasta meets the vibrant, aromatic soul of Genovese basil. This dish is a masterclass in balance, combining the punch of sharp Pecorino, the creaminess of pine nuts, and the traditional addition of potatoes and green beans that starch-coat the pasta for ultimate sauce adhesion. It is a celebration of freshness, emerald-green color, and the timeless tradition of the mortar and pestle.
🥗 Ingredients
The Pesto (The Soul)
- 4 cups Fresh Basil Leaves (tightly packed, ideally young 'Genovese' variety)
- 1/2 cup Extra Virgin Olive Oil (high quality, mild and buttery)
- 2/3 cup Parmigiano-Reggiano (freshly grated, aged 24 months)
- 3 tablespoons Pecorino Sardo (freshly grated; may substitute with Pecorino Romano)
- 2 tablespoons Pine Nuts (lightly toasted for depth)
- 2 cloves Garlic (small, germ removed for a milder flavor)
- 1 pinch Sea Salt (coarse salt helps the grinding process)
The Pasta and Vegetables
- 500 grams Trofie Pasta (dried durum wheat pasta)
- 1 medium Yellow Potato (peeled and cut into 1/2-inch cubes)
- 100 grams Green Beans (trimmed and cut into 1-inch pieces)
- 2 tablespoons Kosher Salt (for the pasta water)
👨🍳 Instructions
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1
Wash the basil leaves gently in cold water and pat them completely dry with a clean kitchen towel. Any excess moisture will turn the pesto watery and dark.
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2
If using a mortar and pestle, crush the garlic cloves with a pinch of coarse sea salt until a smooth paste forms. If using a food processor, pulse the garlic briefly.
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3
Add the pine nuts to the garlic paste and grind until they are broken down into a creamy consistency.
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4
Add the basil leaves a handful at a time. Use a circular grinding motion against the sides of the mortar to bruise the leaves rather than chopping them, which releases the essential oils beautifully.
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5
Once the basil is incorporated, stir in the grated Parmigiano-Reggiano and Pecorino Sardo by hand using a wooden spoon.
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6
Slowly drizzle in the extra virgin olive oil while stirring constantly until the pesto reaches a thick, emulsified, and creamy consistency. Set aside at room temperature.
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7
Bring a large pot of water (at least 5 liters) to a rolling boil. Add the kosher salt.
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8
Add the cubed potatoes to the boiling water. Cook for about 2 minutes before adding any other ingredients, as they take the longest.
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9
Add the dried trofie pasta and the trimmed green beans to the same pot with the potatoes. This 'one-pot' method allows the potato starch to coat the pasta.
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10
Cook according to the pasta package directions (usually 10-12 minutes) until the trofie are 'al dente' and the vegetables are tender.
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11
Crucial Step: Before draining, reserve about 1/2 cup of the starchy pasta cooking water.
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12
Drain the pasta, potatoes, and beans. Transfer them to a large warmed mixing bowl—never toss pesto in a hot pan over direct heat, or the cheese will clump and the basil will lose its bright flavor.
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13
Add the pesto to the bowl. Gradually add 2-3 tablespoons of the reserved pasta water and toss vigorously. The starch in the water will create a silky, cream-like sauce that clings to every spiral of the trofie.
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14
Adjust the consistency with more pasta water if needed, ensuring every piece of pasta is coated in an emerald sheen.
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15
Plate immediately in warmed bowls, finishing with a tiny drizzle of olive oil and a few fresh basil leaves for garnish.
💡 Chef's Tips
Always use the smallest, youngest basil leaves you can find to avoid a minty or bitter aftertaste. Never heat the pesto sauce in a pan; the residual heat from the pasta is enough to melt the cheese and release the aroma without cooking the basil. If using a food processor, pulse in short bursts and keep the blade cold in the freezer beforehand to prevent the basil from oxidizing and turning brown. The potato is non-negotiable for authenticity; it breaks down slightly to create a thick, starchy binder for the sauce. For the best flavor, toast your pine nuts very lightly in a dry pan for 2 minutes until just fragrant but not dark brown.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Pigato wine from the Liguria region. Serve with a side of warm focaccia brushed with rosemary and sea salt. Follow the meal with a light lemon sorbet to cleanse the palate after the rich, garlicky sauce. Add a final dusting of extra Parmigiano-Reggiano at the table for those who enjoy a saltier finish. A simple tomato and arugula salad provides a bright, acidic contrast to the herbaceous pesto.