Name: Authentic Trofie Pasta with Pesto Genovese
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 4
Cuisine: US
Ingredients: 1/3 cup pine nuts; 1 1/2 cups fresh basil leaves, coarsely chopped; 1/2 cup grated Parmesan cheese, plus more for serving; 1/2 cup extra virgin olive oil, plus more as needed; 4 cloves garlic, minced; Salt and freshly ground black pepper, to taste; 4 cups vegetable stock, or more as needed; 8 ounces haricots verts, trimmed; 1 large russet potato, peeled and cut into 1/2-inch cubes; 1 pound trofie pasta, preferably fresh; 4 lemon wedges, for serving

Experience the vibrant flavors of Liguria with this delightful vegetarian dish. Al dente trofie pasta is tossed in a fragrant, homemade pesto and enriched with tender potatoes and crisp haricots verts. A bright, comforting, and surprisingly simple culinary masterpiece.

Follow The Directions

01

Step

5 mins

Prepare the Pesto: In a dry skillet over medium-low heat, toast the pine nuts, tossing frequently, until golden and fragrant (3-5 minutes). Transfer to a food processor.

02

Step

1 hrs

Add the basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the food processor. Pulse until a coarse paste forms. Add more olive oil, 1 tablespoon at a time, until the pesto reaches your desired consistency. Season to taste with salt and pepper. Allow the pesto to rest for at least 1 hour to allow the flavors to meld.

03

Step

25 mins

Cook the Vegetables and Pasta: Bring the vegetable stock to a boil in a large pot. Add the haricots verts and cook for 5 minutes. Reduce the heat to a simmer, add the potato cubes, and cook until both vegetables are tender when pierced with a fork (about 20 minutes). Remove the vegetables from the pot using a slotted spoon, reserving the broth.

04

Step

8 mins

Cook the Pasta: Add the trofie pasta to the simmering broth and cook until al dente, about 7-8 minutes for dried pasta or 3-4 minutes for fresh pasta. Drain the pasta, reserving about 1/2 cup of the pasta water.

05

Step

2 mins

Combine and Serve: In a large bowl, combine the cooked pasta, potatoes, and green beans. Add the prepared pesto and toss gently to coat. If the pasta seems dry, add a little of the reserved pasta water to loosen it up. Serve immediately with a lemon wedge and additional grated Parmesan cheese, if desired.

For a richer flavor, try toasting the pine nuts in a bit of olive oil.
Fresh basil is key to a vibrant pesto. Avoid using basil that is wilted or bruised.
If you can't find trofie pasta, you can substitute another short, twisted pasta shape, such as fusilli or gemelli.
Feel free to add other vegetables to this dish, such as peas or asparagus.
For a vegan version, use nutritional yeast instead of Parmesan cheese in the pesto.