Trofie al Pesto alla Genovese with Potatoes and Green Beans. This is a traditional Ligurian dish made with trofie pasta, potatoes and green beans tossed together with homemade basil pesto. It's packed with flavour, so simple and easy to make and is healthy too!
Trofie is a small hand-rolled pasta shape (pictured above) famous in Liguria and one of the most traditional ways to serve it is with basil pesto (Pesto alla Genovese). Potatoes and green beans are common additions turning it into a filling and hearty meal.
For authenticity, you'd want to use basil grown in Genoa, Ligurian olive oil (famous as some of the best in the world) and Italian garlic, pine nuts and Pecorino cheese but let's face it, for most of us that's not possible.
Just aim for the freshest, best quality ingredients you can get your hands on and I guarantee it'll taste delicious.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
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Ingredients - what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
- Trofie pasta - trofie is a small hand-rolled pasta shape famous in Liguria. You should be able to find it in Italian food stores but if not you could use something like spaghetti or even gnocchi.
- Potatoes - use boiling potatoes peeled and cut into small bite-sized pieces.
- Green beans - trimmed and cut into bite-sized pieces (I usually cut them in half or into three depending on how long they are).
- Basil - use fresh Italian basil if possible, make sure it's not bruised or wilting.
- Pine nuts - use pine nuts to keep the pesto as authentic as possible. If you don't have them then walnuts or cashews would be a good alternative.
- Garlic - fresh garlic is a must!
- Pecorino - use Pecorino Romano if you can otherwise you Parmigiano Reggiano. Don't buy pre-grated stuff it doesn't taste the same.
- Olive oil - use a good quality extra virgin olive oil.
- Salt - I like to use sea salt flakes.
Step by step photos and recipe instructions
Preperation tips!
- Bring a large pot of water to a boil and salt it well.
- Peel and chop the potatoes into small cubes about ½ inch (1cm) thick and cut the green beans in half or thirds.
Step 1 - Put all the pesto ingredients in a bowl and blitz to a smooth paste using an immersion blender. You can also use a mortar and pestle (photos 1 & 2).
Step 2 - Add the pasta and potatoes to the boiling water. After about 5-6 minutes add the green beans and cook for a further 3-4 minutes until the pasta is al dente and potatoes are cooked through (photos 3 & 4).
Step 3 - Meanwhile, reserve ½ cup (120ml) of pasta water then add 1-2 tablespoons of pasta water to the pesto to loosen it to a thick sauce consistency (photos 5 & 6).
Step 4 - Drain the pasta and veggies and mix it with the pesto in a large bowl. Add an extra splash of pasta water if needed and season with salt, serve (photos 7 & 8).
Recipe tips and FAQs
- Cut your veggies into bite-sized pieces - you want the potatoes to cook fairly quickly and you also want the veggies to be easy to eat with just a fork.
- Do NOT use jarred pesto - no matter what brand, do not use jarred pesto as a substitute, it tastes nothing like homemade pesto and you will not get anywhere near the same results.
- Do not cook your pesto - another important tip is to not cook you pesto or you'll lose a lot of the fragrant flavour. We even recommend letting your pasta, potatoes and beans sit for 1 minute after draining before mixing with the pesto to avoid overheating.
Trofie is a short twisted pasta shape made with semolina pasta dough (semolina and water).
Although best eaten immediately, Trofie al Pesto is a great pasta to enjoy cold as a pasta salad. Once cooked it'll keep well for up to 2 days in the fridge.
Once made, the pesto will keep well in the fridge for up to 3 days although it will darken as the basil oxidises. Just give it a stir and use it as needed.
More quick and easy pasta recipes
- Easy Tuna Pasta with Tomatoes and Capers
- Creamy 'Nduja Pasta with Baby Spinach
- Sausage and Cavolo Nero Pasta
- Pici, Cacio e Pepe (Authentic Recipe)
- Pasta al Limone (Creamy Lemon Pasta)
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📖 Full Recipe
Trofie al Pesto Genovese with Potatoes and Green Beans
Ingredients
- 3 cups Trofie pasta (400g)
- 2 cups green beans (170g) cut in half or thirds
- 1 lb potatoes (450g)
- 2 tightly packed cups fresh basil (50g)
- 2 tablespoons pine nuts (25g)
- â…” cup freshly grated Pecorino or Parmigiano Reggiano (40g)
- 1 small clove garlic
- â…“ cup olive oil (65ml)
- Salt to season
Instructions
- Bring a large pot of salted water to a boil. Peel and cut the potatoes into small cubes about ½ inch (1cm) thick and cut the green beans into bite-sized pieces (cut into 2 or 3).
- To make the pesto add the basil, pecorino, peeled garlic clove, pine nuts and olive oil to a small bowl and use an immersion blender to blitz to a smooth paste. Alternatively, you can use a mortar and pestle. Season with a pinch of salt and set aside.
- Add the pasta and the potatoes to the boiling water, after 5-6 minutes add the green beans and cook together until the pasta is al dente and potatoes cooked through (about 9-10 minutes altogether).
- Reserve ½ cup (120ml) of pasta water then drain the pasta and veggies.
- Add 1-2 tablespoons of pasta water to the pesto so it goes from a paste like consistency to a thick sauce consistency.
- Add the pesto to a large mixing bowl then add the pasta, potatoes and green beans with a good pinch of salt. Mix until combined with the pesto. Add more water, if needed.
- Check for seasoning and add more salt if needed, serve.
Notes
- Do NOT use jarred pesto - no matter what brand, do not use jarred pesto as a substitute, it tastes nothing like homemade pesto and you will not get anywhere near the same results.
- Do not cook your pesto - another important tip is to not cook you pesto or you'll lose a lot of the fragrant flavour. We even recommend letting your pasta, potatoes and beans sit for 2-3 minutes after draining before mixing with the pesto to avoid overheating.
- Storage - Although best eaten immediately, this is a great pasta to enjoy cold as a pasta salad. Once cooked it'll keep well for up to 2 days in the fridge.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Steffi
I ate this during my trip to Italy (Liguria) and was so happy to find a recipe so close to the original….grazie!
Emily
Aw, I'm so happy to hear that. Liguria is beautiful with so much delicious food!