trofie al pesto
trofie with pesto, potatoes and beans
Huge confession. I have never liked trofie that much, but then I’ve already told you that I’m not crazy about short pasta shapes. A while ago, though, I discovered that the origins of trofie can be traced back to a fairly precise area on the Italian Riviera east of the city of Genova, very close to the towns of Sori and Recco. Unbellievably, this is EXACTLY..... to within 2 miles or so, where I used to spend every childhood summer holiday. So I suddenly feel obliged to get to like trofie a lot more.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
make Pesto Genovese
boil the potatoes
boil the beans
boil the pasta
combine pesto and pasta
add potatoes and beans
plate
trofie with pesto, potatoes and beans
INGREDIENTS
FOR FOUR PEOPLE
PESTO
approx 60g (2 oz) of a 50:50 mix of pecorino & parmesan
100g (3.5 oz) fresh basil leaves
120ml olive oil (50:50 mix EVO and Olive Oil)
1 large clove garlic
50g (2 oz) pinoli
black pepper
300g (10 oz) fine beans
2 large handfuls boiled potatoes
PASTA
500g fresh trofie (Martimucci)
MANTECATURA (?)
none, simply combine using pasta water
METHOD
This variation is identical to the recipe with pesto and beans, except with the addition of boiled potatoes - choose a variety which is waxy, maybe even new potatoes. I really think it deserves its own page because adding the potatoes and extra starch completely changes how the dish eats. Even in Genova there is an age-old debate about whether or not to include potatoes with beans on pasta dressed with pesto.
Boil the potatoes separately and to perfection so that they are firm but not undercooked. You don’t want them to fall apart and turn to mash when you combine them with the other ingredients. Black pepper and pecorino / parmesan on the top.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
