World Flavors Cookbook

Trofie al Pesto Genovese

Twisted Ligurian pasta with the true pesto Genovese — fresh basil, pine nuts, Parmesan, Pecorino, and olive oil.

Cuisine: Italy

Ingredients

• 400g trofie pasta
• For pesto: 60g fresh basil leaves, 3 tbsp pine nuts, 2 cloves garlic, 50g Parmesan, 20g Pecorino, 100ml Ligurian olive oil
• 100g potatoes, diced (traditional)
• 100g green beans (traditional)

Instructions

1. Make pesto: pound basil, pine nuts, and garlic in a mortar.
2. Add cheeses. Mix in olive oil slowly.
3. Boil potatoes and green beans in salted water.
4. Add trofie. Cook until pasta is al dente.
5. Reserve pasta water. Drain.
6. Toss with pesto, adding a spoon of pasta water to loosen.