Trofie al Pesto with Green Beans & Potatoes Recipe

This is pesto the way it’s meant to be eaten. Tossed with trofie, tender green beans, and soft potatoes, everything comes together into something that’s creamy, bright, and deeply satisfying.

Trofie al Pesto with Green Beans & Potatoes

Serves 4

Ingredients:

For the pesto:

• 50 fresh baby basil leaves (stems removed)

• 4 tbsp extra-virgin olive oil, plus more for storage

• 3 tbsp Italian pine nuts

• 1 garlic clove (green shoot removed)

• 1 tbsp freshly grated Pecorino cheese

• 4 tbsp freshly grated Parmigiano cheese

• ½ tsp rock salt

For the pasta:

• 400 g (14 oz) trofie pasta (or linguine/trenette)

• 200 g (7 oz) green beans, trimmed and cut into 2-inch pieces

• 2 medium waxy potatoes, peeled and cut into small cubes

• Kosher salt

Instructions:

1. Wash the basil leaves in cold water. Place them in a bowl of ice water for 3–4 minutes, then remove and pat completely dry.

2. Peel the garlic clove and remove the green shoot.

3. In a mortar, crush the garlic with the rock salt until it forms a paste.

4. Add the basil leaves a few at a time, grinding in a circular motion until smooth.

5. Add the pine nuts and continue grinding until creamy.

6. Mix in the Pecorino and Parmigiano.

7. Slowly drizzle in the olive oil while mixing until the pesto is smooth and creamy. Taste and adjust salt.

8. Bring a large pot of salted water to a boil. Add the potato cubes and cook for 5 minutes.

9. Add the pasta and cook until almost al dente.

10. Add the green beans for the last 4–5 minutes of cooking.

11. Reserve a cup of the pasta cooking water, then drain pasta, beans, and potatoes together.

12. Return to the pot, add the pesto, and toss well, loosening with a splash of cooking water until everything is glossy and evenly coated.

13. Divide among bowls and serve immediately, with toasted pine nuts and extra Parmigiano or Pecorino.