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Trofie with pesto

Trofie with pesto is a tasty Liguruan dish.

Chef Danilo Angè

Difficulty: medium

Method: 20

Cooking: 20

Difficulty: medium

Method: 20

Cooking: 20

Chef Danilo Angè

Difficulty: medium

Method: 20

Cooking: 20

Difficulty: medium

Method: 20

Cooking: 20

Basic preparations

Basil pesto
Fresh pasta without eggs – basic dough

Method

  1. 01 / Prepare the vegetables

    Peel the potatoes and cut them into cubes

    Cook them in boiling salted water until soft

    Clean the green beans

    Cook them in boiling salted water until “al dente”

    Drain them and put them in water and ice until cool

    Remove them from the water and cut them into small pieces

  2. 02 / Cook the trofie

    Bring plenty of water to the boil

    Add salt to the water and then add the trofie pasta

    Cook them for about 5 minutes until “al dente”

    Drain them in a bowl, keeping some of the cooking water aside

  3. 03 / Season the pasta

    Add the pesto in the bowl with the trofie

    Add a tablespoon of cooking water

    Mix

    Add the potatoes and green beans

  4. 04 / Serving

    Arrange the pasta on serving plates

    Decorate with a few potato cubes and pieces of green beans

Wine pairing

Pair the trofie with pesto with a dry, savoury white wine from Liguria, like the Vermentino or Pigato.

If you prefer red wines, choose a delicate Ligurian red wine like Rossese di Dolceacqua

Basic preparations

Basil pesto
Fresh pasta without eggs – basic dough

You can prepare the pasta in advance and store it either in the fridge or in the freezer. In the latter case, throw the trofie pasta into boiling salted water without defrosting, consider that this means that more cooking time is needed.

You can use the pesto you prepared in advance.

Do not cook the pesto at all, as this will ruin its flavour! Season the pasta in a bowl away from the heat, and not in the pan.
Do not throw away the pasta water but keep a couple of tablespoons to add to the sauce: you will obtain an emulsion making your dish creamy when mixing the pasta.

If leftover: keep the leftover seasoned pasta in the fridge for a couple of days and, when you decide to eat it, add a spoonful of hot water and a sprinkling of parmesan or pecorino cheese.

This version, originally from the Western Ligurian Riviera, requires the addition of potatoes and green beans.

These can be left out, if you prefer. The result will be less rich but still tasty.

The original recipe uses trofie or another typical Ligurian pasta shape, the trenette. Depending on your needs, you can also use other types of dried pasta.

Ingredients for 4 people

400 g of trofie pesto

120 g of pesto

200 g of potatoes

150 g fresh green beans

Salt

Wine pairing

Pair the trofie with pesto with a dry, savoury white wine from Liguria, like the Vermentino or Pigato.

If you prefer red wines, choose a delicate Ligurian red wine like Rossese di Dolceacqua

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