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Trofie alla Genovese
Trofie alla Genovese
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Delicious vegetarian trofie pasta with pesto, potatoes, and French green beans - a flavor-packed delight!
Ingredients:
  • 0.33333334326744 cup pine nuts
  • 1.5 cups chopped fresh basil
  • 0.5 cup shredded Parmesan cheese
  • 0.5 cup extra-virgin olive oil, or more to taste
  • 4 cloves garlic, minced
  • 4 cups vegetable stock, or more as needed
  • 8 ounces haricots verts
  • 1 large russet potato, cut into 1/2-inch cubes
  • 1 lb trofie pasta (preferably fresh)
  • 4 wedges fresh lemon
Instructions:
  • First, toast the pine nuts in a dry pan over medium-low heat until they are fragrant, which should take around 3 to 5 minutes. Then, transfer the toasted pine nuts to a food processor to continue making the pesto.
  • Combine fragrant basil leaves, flavorful Parmesan cheese, a generous 1/2 cup of olive oil, and pungent garlic with the pine nuts. Process until the mixture transforms into a velvety pesto. Adjust with additional olive oil if needed for desired consistency. Season generously with salt and pepper and allow the flavors to meld for an hour.
  • In a large pot, bring vegetable stock to a boil. 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. Use a slotted spoon to remove vegetables, keeping the flavorful broth in the pot.
  • Cook trofie pasta in the flavorful broth until perfectly al dente: 7 to 8 minutes for dry pasta, 3 to 4 minutes for fresh. Drain before serving.
  • Mix together the potatoes, green beans, and pasta with the reserved pesto. Serve promptly with a lemon wedge on the side.

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