Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
*Torofie pasta
1/ Make the Genovese sauce. *Please refer to the recipe for Genovese sauce.
2/ Cut the potatoes into 1 cm cubes and the green beans into pieces about 2 cm long.
3/ Place the potatoes, water, and a pinch of salt in a pot and bring to a boil. When the potatoes start to soften, add the green beans and boil for another 4 minutes.
4/ While the potatoes and green beans are boiling, fill another large pot with plenty of water, bring it to a boil, add salt, and start cooking the pasta.
5/ Once the potatoes and green beans have softened, transfer them to a large bowl using a slotted spoon (or drain them in a colander to remove excess water).
6/ Once the pasta is cooked, drain it in a colander, then add it to the bowl with the potatoes and green beans and mix together.
7/ Add the basil sauce and mix everything well, then plate the dish. Finish with a sprinkle of cheese, if you like, and enjoy!
★ While it’s delicious fresh, this pasta is just as tasty when served cold. It’s perfect for summer—make it ahead of time and enjoy it chilled for a refreshing meal.
★ In this recipe, I used Trofie, a short pasta that I found at a local Italian specialty shop. It has a firm texture and holds the sauce really well. If you can’t find it, no worries—feel free to use your favorite pasta!
★ This is a healthy pasta dish that’s perfect for veggie lovers.
Founder of @Umami Sans Frontières
