Photograph of the finished Trofie al pesto

Italy · Mì trofie sốt pesto Genova

Trofie al pesto

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

What to get ready

  • Photograph of Trofie noodles Trofie noodles 400 g
  • Photograph of Italian basil Italian basil 120 g
  • Photograph of Pine nuts Pine nuts 100 g
  • Photograph of Parmigiano cheese Parmigiano cheese 120 g
  • Photograph of Pecorino cheese Pecorino cheese 60 g
  • Photograph of Potato Potato 320 g
  • Photograph of Long beans Long beans 240 g
  • Photograph of Olive oil Olive oil 160 ml

Method

  1. 1 Grind the Italian basil with garlic, coarse salt, and pine nuts in a mortar, using a circular motion rather than pounding.
  2. 2 Mix the two types of cheese together, then gradually pour in olive oil until the sauce thickens into a green cream.
  3. 3 Boil diced potatoes and chopped green beans in the same pot as the trofie noodles.
  4. 4 Remove everything from the pot, reserving a bowl of the broth.
  5. 5 Mix the pesto with a little of the boiling water to thin it out, then mix it into the pasta when it has cooled down a bit; pesto will taste bitter if it's too hot.

With an appliance

  • Microwave 28 min

    Replace step 3: put the potatoes and green beans in a container with a vented lid with 2 tablespoons of water, microwave at 900 W for 5 minutes, then add them to the pasta pot at the last minute; step 5 still involves mixing in the pesto once the pasta has cooled slightly.

Start cooking