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This kind of Pesto Pasta with Potatoes and Green Beans is called Trofie and is a truly hearty first course from the Liguria region. In fact, it is a first course that is usually enjoyed as a single dish or followed by a light second course. Prepared with the Pesto Genovese, this pasta is enriched with Fagiolini and Boiled Potatoes that make it even tastier. If you wish, you can vary the recipe by using a different sauce, such as Rucola Pesto or Sicilian-style Pesto.
The Pesto Trophies with Green Beans and Potatoes are delicious all year round, but to make a tasty cold pasta you can safely choose another type of pasta such as penne or fusilli and prepare a Pesto Pasta Potatoes and Green Beans cold.
If this recipe sounds familiar, it’s because you may recall it from the movie “Luca” from Disney-Pixar. In the movie they made a similar type of pasta call Trenette, will use Trofie instead: the result won’t change, a delicious, garlicky, herby, and cheesy pasta that you will love immediately. Ready to made the Luca pasta recipe? Lets’ start…
Ingredients
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Instructions
To prepare Pesto Trofie with Potatoes and Green Beans, start by preparing the pesto, remembering to put the blender container in the freezer for at least half an hour. Clean the basil leaves well and dry them with a soft cloth, then grate the pecorino and parmesan cheese. When the bowl is well chilled put in the basil, garlic and coarse salt. Start blending intermittently and later add the pine nuts as well. Blend again intermittently adding a drizzle of olive oil. Blend again and finally add the grated cheeses as well. Blend well until a smooth sauce is obtained. If you prefer to make pesto with a mortar you can find the recipe here.
Wash and clean the green beans, peel the potatoes and cut them into pieces. Take a pot, fill it with water, salt it and cook the green beans in it for a couple of minutes. Also add the potatoes and a drizzle of oil and cook for another 2 minutes. Now add the trofie pasta and cook for another 7 minutes or so. Drain the pasta and vegetables while still slightly al dente, taking care to retain some of the cooking water.
Now take a soup tureen and pour in the trofie pasta with potatoes and green beans, add the pesto, add a little bit of the pasta cooking water and stir well to let all the ingredients mix well. Once done, serve the Trofie al Pesto with Potatoes and Green Beans while still hot.
