Trofie al Pesto Genovese
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The Tale of Trofie al Pesto Genovese
Story updated
Pesto has been documented in Genoa since at least 1863, when it appeared in Giovanni Battista Ratto's cookbook, and Liguria's basil, pine nuts, and olive oil made it a natural regional specialty. Trofie, the short, twisted pasta traditionally paired with it, is likewise a Ligurian shape suited to catching the thick sauce.
Ingredients
Scale:· 4 servings
- 1 lb trofie pasta
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 2 cloves garlic
- 2/3 cup extra virgin olive oil
- 1/2 cup Parmesan, grated
- 1/4 cup Pecorino, grated
- 1 small potato, diced (traditional addition)
- 1 handful green beans, trimmed (traditional addition)
- Salt to taste
Instructions
- 1Blend basil, pine nuts, and garlic with olive oil until smooth.
- 2Fold in Parmesan and Pecorino by hand to keep the pesto bright.
- 3Boil potato and green beans with the pasta water for a few minutes before adding the pasta.
- 4Cook trofie with the potato and green beans until the pasta is al dente.
- 5Reserve some pasta water, then drain and toss everything with the pesto.
- 6Loosen with a splash of pasta water and serve immediately.
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