Trofie alla Genovese
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Trofie alla Genovese

1. Pine nuts - ⅓ cup
2. Chopped fresh basil - 1 ½ cups
3. Shredded Parmesan cheese - ½ cup
4. Extra-virgin olive oil, or more to taste - ½ cup
5. Garlic, minced - 4 cloves
6. Salt and ground black pepper to taste - 4 cloves
7. Vegetable stock, or more as needed - 4 cups
8. Haricots verts - 8 ounces
9. Russet potato, cut into 1/2-inch cubes - 1 large
10. 1 lb trofie pasta (preferably fresh) - 1 large
11. Fresh lemon - 4 wedges

How to cook deliciously - Trofie alla Genovese

1. Stage

Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.

2. Stage

Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.

3. Stage

Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.

4. Stage

Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.

5. Stage

Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.