Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Trofie alla Genovese

4

120 min

Trofie alla Genovese

Trofie alla Genovese Photo 1

Category

Pasta Recipes

Time

120 min

Serving

4 persons

Calories

470

Rating

4.00★ (1)

Cuisine

French
Author: Victoria Buriak
Pesto pasta combined with potatoes and french green beans... hands down one of the tastiest vegetarian dishes I've ever had. Homemade trofie takes it to a whole other level, but I didn't feel like getting into all that here. Not quite authentic?-the lemon and vegetable stock are mine.

Ingredients

  • pine nuts: 0.33333 cup
  • ½ cups chopped fresh basil: 1 piece
  • Parmesan cheese: 0.5 cup (shredded)
  • extra-virgin olive oil: 0.5 cup (to taste)
  • garlic: 4 clove (minced)
  • salt and ground black pepper: (to taste)
  • vegetable stock: 4 cups (or more if needed)
  • ounces haricots verts: 8 piece
  • russet potato: 1 piece (cut into 1/2 inch cubes)
  • lb trofie pasta (preferably fresh): 1 piece
  • wedges fresh lemon: 4 piece

Metric Conversion

Stages of cooking

Trofie alla Genovese Photo 21
Trofie alla Genovese Photo 32
Trofie alla Genovese Photo 43
Trofie alla Genovese Photo 54
Trofie alla Genovese Photo 65
  1. 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.
    Trofie alla Genovese Photo 2
  2. 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.
    Trofie alla Genovese Photo 3
  3. 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.
    Trofie alla Genovese Photo 4
  4. 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.
    Trofie alla Genovese Photo 5
  5. Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.
    Trofie alla Genovese Photo 6

How did you like this article?

You may also like