Trofie al Pesto Genovese
The classic pairing of Ligurian trofie pasta with the most authentic basil pesto — no cream, ever. Never letting the pesto touch direct heat, only loosening it with hot pasta water off the stove, keeps its basil flavour bright instead of turning bitter and dull.
Ingredients
Instructions
Pound garlic and pine nuts with coarse salt in a mortar to a paste.
Add basil leaves gradually, pounding in circular motions until smooth.
Add cheeses and stir, then slowly add olive oil while stirring.
Boil potatoes 10 minutes, add green beans for last 5 minutes.
Add trofie to the same pot and cook until al dente.
Reserve pasta water, drain pasta and vegetables together.
Toss with pesto loosened with pasta water — never heat the pesto.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.