Trofie al Pesto Genovese with Potato and Green Beans

⏱ 30 min · Serves 4

The proper Ligurian way: twisty trofie tossed with a bright, mortar-fresh basil pesto, plus tender potato cubes and snapped green beans cooked right in the pasta water. Silky, nutty and unapologetically garlicky.

Per serving: 785 kcal · 21.5g protein · 83.0g carbs · 41.0g fat

Ingredients

• 400g dried trofie pasta
• 60g fresh basil leaves (young, small leaves if possible)
• 1 small garlic clove, peaked green core removed
• 30g pine nuts
• 40g Parmigiano Reggiano, finely grated
• 20g Pecorino Sardo or Fiore Sardo, finely grated
• 120ml extra virgin olive oil (a mild Ligurian one if you have it)
• 1/2 tsp coarse sea salt, plus more for the pasta water
• 200g waxy potatoes, peeled and cut into 1.5cm cubes
• 150g green beans, topped and cut into 3cm lengths
• 1 tbsp butter, softened (optional, for extra silkiness)

Method

1. Bring a large pot of well-salted water to the boil.
2. Make the pesto: pound the garlic and coarse salt to a paste in a mortar, add the pine nuts and grind smooth. Add the basil a handful at a time, crushing with a circular grinding motion against the sides until you have a vivid green paste. (Or pulse everything briefly in a food processor, keeping it cool.)
3. Stir in both cheeses, then trickle in the olive oil, mixing to a loose, creamy sauce. Beat in the softened butter if using. Set aside — do not heat it.
4. Add the potato cubes to the boiling water and cook 4 minutes. Add the trofie and the green beans, stir well, and cook until the pasta is al dente (check the packet, usually 8–10 minutes for trofie).
5. Scoop out a mugful of starchy cooking water. Drain the pasta and vegetables.
6. Loosen the pesto in a warm serving bowl with 3–4 tablespoons of the cooking water, then tip in the pasta, potatoes and beans. Toss thoroughly, adding more water splash by splash until every twist is glossy and coated.
7. Taste for salt, serve immediately with extra grated Parmigiano and a grind of black pepper.