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Trofie al pesto
Trofie al pesto
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Delicious Italian pasta with homemade pesto and potato chunks.
Ingredients:
  • 1 large waxy potato, peeled, cut into 1cm cubes
  • 300g green beans, trimmed, halved lengthways and cut into short lengths
  • 400g linguine or trofie (see below)
  • Grated parmesan, to serve
  • 400g (2 2/3 cups) plain flour
  • Pinch of salt
  • 80ml (1/3 cup) water
  • 90g (3 cups) small fresh basil leaves (about 50 leaves)
  • 1 garlic clove
  • Pinch of sea salt
  • 20.00 ml pine nuts
  • 40.00 ml grated parmesan
  • 20.00 ml grated mild pecorino
  • 60ml (1/4 cup) olive oil, approximately
Instructions:
  • For homemade trofie, combine flour, a touch of salt, and water in a bowl. Mix until dough forms. Knead until smooth and firm, adding water if needed. Allow dough to rest for 30 minutes.
  • Shape small pieces of dough into classic trofie twists by quickly rubbing them between your palms. Don't worry about perfection, they will taste great regardless. Repeat with all the dough and let them dry on a floured tea towel as you prepare the pesto.
  • Prepare the pesto by washing the basil leaves and patting them dry gently. Crush garlic and salt in a mortar, then add basil. Crush with a rotary motion, adding a bit more salt. Add pine nuts and pound for a minute. Mix in cheeses and some olive oil. Transfer the paste to a bowl and mix in the rest of the olive oil. Alternatively, blend all ingredients slowly to avoid heating the basil. Keep pesto aside.
  • In a large saucepan, bring salted water to a boil. Add the potato cubes and boil for 3 minutes. Then add beans and linguine, following packet instructions for boiling times (typically 8–10 minutes).
  • For handmade trofie, briefly boil the potatoes. After 5 minutes, add the beans. Three minutes later, introduce the trofie and boil for an additional 3 minutes. Adjust times as needed for store-bought trofie.
  • In a large bowl, add a generous spoonful of pesto. Mix in a splash of cooking water to loosen it up. Drain cooked pasta, beans, and potato, and combine them in the bowl. Gently toss everything together. Add the remaining pesto on top and toss once more. Finish by sprinkling with grated parmesan.

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