In trofie with pesto, potatoes and green beans, each ingredient has its own role. The potatoes become tender and pick up the pesto, the green beans retain a little firmness, while the twists of the trofie hold onto the sauce.
In Liguria, potatoes and green beans have long been served with pasta and pesto. This version is also known as pesto “accomodato”, a name traditionally associated with this way of serving pesto pasta in Ligurian cooking.
You can buy fresh trofie or make them at home. The same goes for Pesto Genovese, which keeps all the fragrance of fresh basil when prepared just before serving.
If you would like to make both from scratch, follow our recipes:
👉Homemade Trofie
👉 Pesto Genovese
Trofie with Pesto, Potatoes and Green Beans
Description
Trofie with pesto, potatoes and green beans is a traditional Ligurian first course combining fresh pasta with Pesto Genovese, tender potatoes and green beans. This traditional combination is also known as pesto accomodato or avvantaggiato.
Ingredients
Instructions
How to Make Trofie with Pesto, Potatoes and Green Beans
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Prepare the potatoes and green beans 🥔
Peel the potatoes and cut them into cubes about 1 cm in size. Trim and wash the green beans, then cut them in half if they are particularly long.
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Cook the green beans 🫛
Bring a large pot of water to the boil, then add the salt. Cook the green beans for about 8-10 minutes, until tender but still holding their shape. Remove them with a slotted spoon and set aside, keeping the cooking water in the pot.
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Add the potatoes 🥔
Bring the same water back to the boil and add the potatoes. Cook them on their own for about 5 minutes so they begin to soften before adding the pasta.
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Cook the trofie with the potatoes 🍝
Add the trofie to the same pot and cook them together with the potatoes. Fresh trofie should only need a few minutes, but always taste one to check. Before draining, reserve a cup of the cooking water.
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Loosen the pesto 🌿
Place the Pesto Genovese in a large bowl and add a little cooking water, one tablespoon at a time, stirring until creamy. Do not heat the pesto directly.
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Dress the trofie and vegetables 🥣
Drain the trofie and potatoes and transfer them to the bowl with the pesto. Add the green beans and mix gently. Add a little more cooking water only if needed to help distribute the pesto evenly. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 5g25%
- Sodium 450mg19%
- Total Carbohydrate 84g29%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using packaged trofie, check the cooking time on the packet and adjust when you add them to the potatoes accordingly. Fresh trofie generally need only a few minutes, while dried trofie require longer.
Always add the pesto off the heat. The cooking water is only used to loosen it enough to coat the trofie and vegetables evenly, so add it gradually to avoid making the sauce too thin.
The size of the potato cubes affects their cooking time. Cubes of about 1 cm should become tender without falling apart while they finish cooking with the trofie.
