Recipe

A Ligurian classic that combines pasta with fresh basil pesto, tender potatoes, and green beans. Cooking the vegetables alongside the pasta creates a wonderfully rustic dish, while the pesto provides the creamy, aromatic finish.

Ingredients (Serves 4)

• 400g trofie or trenette pasta
• 200g potatoes, peeled and cut into small cubes
• 150g green beans, trimmed and cut into pieces
• Salt, for the cooking water

For the Pesto Genovese

• 50g fresh basil leaves
• 30g pine nuts
• 1 small garlic clove
• 60g Parmigiano-Reggiano, finely grated
• 20g Pecorino, finely grated
• 80ml extra virgin olive oil
• Pinch of salt
• ½–1 cup reserved pasta water

Instructions

1. Prepare the Pesto

Place the garlic and pine nuts in a mortar and crush them into a smooth paste.

Gradually add the basil leaves with a small pinch of salt and gently grind until finely broken down.

Add the Parmigiano-Reggiano and Pecorino, then slowly incorporate the extra virgin olive oil until a thick, fragrant pesto forms.

Set aside. Do not cook the pesto over direct heat.

2. Start the Potatoes

Bring a large pot of well-salted water to a boil.

Add the diced potatoes and cook for approximately 5 minutes.

3. Add the Green Beans and Pasta

Add the green beans to the same pot, followed by the pasta.

Continue cooking until the pasta is al dente, the potatoes are tender, and the green beans are cooked but still retain some texture.

Before draining, reserve about 1 cup of the starchy cooking water.

4. Combine

Transfer the pasta, potatoes, and green beans to a large warm bowl.

Add the pesto and a small splash of reserved pasta water.

Toss gently until the pesto loosens into a silky sauce and evenly coats the pasta and vegetables.

Add additional pasta water gradually if needed.

5. Serve

Divide among warm bowls and finish with a few fresh basil leaves, a light sprinkle of Parmigiano-Reggiano, and a drizzle of extra virgin olive oil.

Chef’s Tip 🇮🇹

The traditional combination of pesto, potatoes, and green beans is an important part of Ligurian cooking. The potatoes release starch as they cook, helping the pesto cling beautifully to the pasta.

Always mix the pesto with the pasta away from direct heat. This preserves the fresh aroma and flavor of the basil.

Final result: Tender trofie coated in aromatic Pesto Genovese with creamy pieces of potato and fresh green beans — a simple but distinctive taste of Liguria. 🇮🇹🌿🥔🍝