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Trofie Pasta With Pesto

A classic Ligurian recipe for trofie pasta with pesto, potatoes, and green beans. Homemade or store-bought pesto can be used in this dish.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Renee

Ingredients

  • 2 medium boiling potatoes Yukon Gold recommended
  • 4 to 6 ounces haricot verts thin green beans
  • 8 ounces trofie pasta uncooked
  • 1/4 to 1/2 cup Pesto homemade or store-bought
  • Toasted pine nuts for garnish

Instructions

  1. Peel the potatoes, slice in half, and then into 1/4-inch slices. Add the potatoes to a pot and cover by at least 2 inches of water. Add some salt to the water. Bring to a boil, reduce heat to medium, and simmer until the potatoes are just tender (about 10 minutes). Drain potatoes and place in a large bowl. Set aside.
  2. Wipe out the pot, add more water, and bring it to a boil. Add some salt and stir. Put the haricot verts in the pot, lower the heat to medium, and cook the beans for 3 minutes. Remove beans using tongs and place them in an ice water bath. Once the beans have cooled, drain and chop into bite-sized pieces. Place the chopped beans in the bowl with the potatoes.
  3. Bring the water in the pot back to a boil. Add the pasta and cook according to package directions. Reserve about 1/4 cup of the pasta water. Drain the pasta well and add it to the bowl with the potatoes and beans.
  4. Add the pesto to the bowl and stir gently to combine. Add pasta water as needed so the ingredients are coated with the pesto and mixture is not dry. Garnish with toasted pine nuts. Serve immediately.

Recipe Notes

A classic Ligurian recipe for trofie pasta with pesto, potatoes, and green beans. Homemade or store-bought pesto can be used in this dish.