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Trofie Al Pesto Recipe

Trofie Al Pesto Recipe

Trofie Al Pesto Recipe

Ingredients :
FOR THE PASTA

    • 2 1/2 cups (300 g) “0” type flour
    • 2/3 cup (150 ml) water or: 14 oz. (400 g) ready-made pasta

FOR THE SAUCE

    • 1 oz. (30 g) fresh basil
    • 1/2 oz. (15 g) pine nuts, or about 2 tbsp.
    • 2 oz. (60 g) Parmigiano-Reggiano
    • 1 oz. (40 g) grated Pecorino, or about
    • 1/2 cup
    • 1 clove garlic
    • 3 1/2 oz. (100 g) green beans, cut into thirds
    • 7 oz. (200 g) potatoes, diced 3/4 cup plus 11/2 tbsp. (200 ml) extravirgin olive oil (preferably from Liguria); more as needed
    • salt

Method :

    1. To make the pasta, mound the flour on a work surface. Make a well in the center and knead with sufficient water to make firm elastic dough. Cover the dough with plastic wrap and let rest for 30 minutes before using.
    2. When the dough is ready, 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 the trofie. Or, cook the pasta.
    3. To make the sauce, wash and dry the basil. Using a mortar and pestle, crush the basil, pine nuts and garlic with 1/2 cup plus 2 tbsp. (150 ml) of the olive oil, a pinch of salt, and the cheese. (Alternatively, pulse the ingredients in a food processor.)
    4. When the ingredients are well mixed, transfer the mixture to a bowl and cover with the remaining olive oil.
    5. Boil the potatoes and the green beans separately. When the vegetables are almost cooked, add the trofie to the same pan. Remove from the heat and drain, reserving some of the cooking water. Add the pesto and stir well, diluting with a little cooking water and a little extra-virgin olive oil.

4 Servings
Preparation : 30 minutes
Resting : 30 minutes
Cooking : 5 minutes