Trofie with pesto alla genovese and veggies
Trofie with pesto alla genovese and veggies
25 minutes total
Savor the taste of Liguria with trofie tossed in vibrant pesto, tender potatoes and green beans. Fresh, comforting and bursting with Mediterranean flavor!
Ingredients
Serves 4
| 11.5 oz | Barilla Trofie |
| 4.5 tbsp | Extra Virgin Olive Oil |
| 1.7 oz | Basil Leaves |
| 2 oz | Clean Green Beans |
| 5 oz | Potatoes, Diced |
| 15 g | Pine Nuts |
| 2.5 tbsp | Pine Nuts (Additional) |
| 1.5 oz | Parmigiano Reggiano Cheese |
| 1 clove | Garlic |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Clean the green beans and cut into pieces. Peal the potatoes, cut in cubes and set aside, soak in cold water.
Step 2
Wash accurately the basil leaves and leave them to dry. Hull the pine nuts, grate the cheese. Put the basil, the cheese, the extra virgin olive oil, the pine nuts, the clove of garlic and a pinch of salt in a blender. Blend well to obtain a homogeneous mixture. Put aside.
Step 3
Cook the Trofie in abundant boiling water lightly salted together with the green beans and the potatoes. Drain the pasta al dente and dress with the pesto. To better toss the dressing, add some of the cooking water.