Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Prepare the Basil Pesto Sauce: Refer to my Genovese sauce recipe for a fragrant, homemade version.
2/ Cut the Vegetables: Dice the potatoes into 1 cm cubes and trim the green beans into 2 cm lengths.
3/ Boil the Potatoes and Green Beans: Cook the potatoes in salted water until they begin to soften. Then add green beans and boil for another 4 minutes.
4/ Cook the Pasta: In a separate pot, boil salted water and cook your choice of pasta until al dente.
5/ Drain and Transfer the Vegetables: Remove the vegetables with a slotted spoon or drain in a colander. Place them in a large mixing bowl.
6/ Combine Pasta and Vegetables: Drain the pasta and add it to the bowl with the potatoes and green beans. Gently toss to combine.
7/ Add the Pesto and Finish: Stir in the basil pesto ๐ฟ until well coated. Plate and top with grated cheese ๐ง if desired. Enjoy!
โญ๏ธ Trofie Pasta Is Traditional – but Not a Must: In Liguria, this dish is typically made with Trofie, a short, twisted pasta that holds the sauce beautifully. But donโt worry if you canโt find itโother short pasta like Fusilli or Penne works just fine.๐
โญ๏ธ Perfectly Cooked Veggies Make All the Difference: Take care not to overcook the potatoes or green beans. They should be soft but still hold their shape, adding a pleasant texture and bright color to the dish.
โญ๏ธ Great Warm or Chilled: This pasta is delicious served warm, but itโs also refreshing when served coldโ๏ธperfect for summer lunches or make-ahead meals.
โญ๏ธ Finish with Cheese for Extra Flavor: A sprinkle of grated Parmigiano Reggiano or Pecorino adds a rich umami boost. Itโs a simple touch that enhances the overall flavor.๐ง
Founder of @Umami Sans Frontiรจres
