This dish comes from Liguria, home of pesto. Having potatoes and pasta in the same dish might sound strange but once you taste it you will see that they go well together in this recipe. We’ve also made this with the addition of crispy pancetta, it goes against tradition but is delicious nonetheless.
TROFIE WITH PESTO, GREEN BEANS AND POTATOES
2015-03-09 20:36:46
Ingredients
- 2 medium sized potatoes, cut into 1 inch cubes
- 250 g trofie
- 1 cup green beans, trimmed and cut into 1 inch pieces
- salt & pepper
- 6 Tbsp Pesto
- Freshly grated Parmigiano cheese, for serving
Instructions
- Place potatoes into a saucepan and cover with 2 inches cold water.
- Bring to a boil; add salt.
- Reduce heat, simmer until tender, about 10 minutes. Drain.
- Bring a large pot of water to a boil; add salt.
- Add green beans; cook until tender, 5 to 6 minutes and scoop out with a slotted spoon.
- Add pasta to still boiling water; cook until al dente, as directed on the package.
- Drain pasta.
- In a large pan, heat pesto over medium heat until warm.
- Add potatoes, pasta, and green beans; toss until heated through.
- Season with salt and pepper.
- Serve with grated parm.
A Cook Not Mad - Food and Travel Blog https://www.acooknotmad.com/
I’m relieved to see that you cook the potatoes and green beans separately. As you know, traditionally in Liguria, the potatoes, green beans and pasta all go into a single pot, but I have never been able to master the timing to have all three cooked properly–and there are few things worse than an undercooked potato or overcooked pasta. I’m looking forward to spring, when this is one of our favorite dishes.