Photograph of the finished Trofie al pesto genovese

Italy · Mì trofie sốt húng quế Genova

Trofie al pesto genovese

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Trofie noodles Trofie noodles 14.1 oz
  • Photograph of Italian basil Italian basil 2.8 oz
  • Photograph of Pine nuts Pine nuts 1.4 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Pecorino cheese Pecorino cheese 2.8 oz
  • Photograph of Grated cheese Grated cheese 2.1 oz
  • Photograph of Potato Potato 8.5 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Crush or grind Italian basil leaves with garlic, pine nuts, and a pinch of salt until you get a smooth green paste.
  2. 2 Mix in the Pecorino cheese and grated cheese, then gradually drizzle with olive oil until the pesto sauce is smooth and creamy.
  3. 3 Boil the diced potatoes in salted water for 8 minutes until tender.
  4. 4 Add the pasta to the pot with the potatoes, boil for another 7 minutes until al dente, then drain, reserving the cooking water.
  5. 5 Mix the pasta and potatoes with pesto on the stovetop, add a little of the cooking water to coat evenly with the sauce, then serve immediately.

With an appliance

  • Microwave 34 min

    Replace step 3: toss the potatoes with two tablespoons of water in a covered bowl at 800 W for 5 minutes; reduce to about 3 minutes, the potatoes will be tender without diluting the noodle broth and no need to monitor the pot.

Start cooking