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Ligurian Pasta with Pesto Recipe

Ligurian Pasta with Pesto Recipe

Ligurian Pasta with Pesto Recipe

(trofie al pesto)

Preparation time : 30 minutes + 30 minutes resting time + 5 minutes cooking time

Ingredients for 4 servings

for the pasta :

  • “0” type flour 21/2 cups (300 g)
  • water 2/3 cup (150 ml) or : ready made trofie 14 oz (400 g)

for the sauce :

  • basil 1 oz (30 g)
  • pine nuts about 2 tbsp (15 g)
  • Parmigiano-Reggiano cheese, grated 2 oz (60 g)
  • Aged Pecorino cheese, grated 11/3 oz (40 g)
  • garlic 1 clove
  • green beans 31/2 oz (100 g) about 18 beans, cut into 1/4 inch pieces
  • potatoes, peeled and diced 7 oz (200 g) about 11/2 medium
  • extra-virgin olive oil, preferably Ligurian 3/4 cup + 2 tbsp (200 ml)
  • salt to taste

Method :

  1. Mound the flour on a work surface, make a well in the center and knead with sufficient water to make a firm, elastic dough. Cover the dough with plastic wrap and let it rest for 30 minutes before using.
  2. To make the trofie, break off small pieces the size of chickpeas and roll them in your hands (or roll them on the work surface, pressing down lightly at the same time) to make a slender corkscrew shape. Alternatively, buy ready-made trofie.
  3. Prepare and wash the basil, then dry it in a cloth. Crush the basil, pine nuts and the peeled clove of garlic with 3/4 cup olive oil, a pinch of salt and the grated cheese in a mortar. Alternatively, blend the ingredients in a food processor, using the pulse function so the pesto does not overheat. When the ingredients are well mixed, pour them into a bowl and cover with the rest of the extra-virgin olive oil.
  4. Boil the diced potatoes and the green beans in a large saucepan. When the vegetables are almost cooked, add the trofie to the same pan and cook until the pasta is al dente. Remove from the heat and drain, reserving a little of the water. Add the pesto and stir well, diluting with a little cooking water and a little extra-virgin olive oil.

A ligurian wedding

Trofie are small gnocchi made with water and flour in a long slender curled corkscrew shape. They are typical of Ligurian cuisine, or Genoese cuisine to be more precise (trofie means gnocchi in Genoese dialect). The dough can be made with white or whole wheat flour to make dark-colored trofie, or chestnut flour for pasta with a sweeter flavor. Traditionally trofie are boiled together with potatoes and green beans and then mixed with the Difficulty tasty and aromatic basil pesto that is also typical of Liguria.