Trofie al pesto genovese
35 min632 kcal each
The Genoese way with pesto: short twisted pasta cooked with potato and green beans, all tossed in fresh basil pesto.
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Plan this recipeIngredients
for 4 servings- Trofie or other short pasta, dry350 g
- Potatoes200 g
- Green beans150 g
- Fresh basil50 g
- Pine nuts25 g
- Parmesan, finely grated40 g
- Pecorino Romano, grated20 g
- Garlic1 clove
- Olive oil5 tbsp
- Salt1 tsp
Method
Prep 15 min · cook 20 min- For the pesto, pound or briefly pulse the basil, garlic, pine nuts and a pinch of salt, without letting the blade heat the basil.
- Stir in both cheeses, then the oil in a thin stream.
- Bring salted water to the boil and add the diced potatoes. After 5 minutes add the pasta, and the green beans for the last 6 minutes.
- Drain, keeping a cup of the water.
- Off the heat, toss everything with the pesto, loosened with a little of the water. The pesto keeps for 3 days under a film of oil.
Nutrition
per servingCal
632
Protein
19g
Carbs
80g
Fat
27g
Of 4.3g of sugar per serving, 0g is added sugar.
Of 27g of fat per serving, 5.3g is saturated.
