Founder of @Umami Sans Frontières
For 4 people
1/ Prepare the Basil Pesto Sauce: Refer to myHomemade Pesto alla Genovese🌿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 🌿 until well coated. Plate and top with grated cheese 🧀 if desired. Enjoy!
⭐️ 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 don’t worry if you can’t find it—other short pasta like Fusilli or Penne works just fine.💚
⭐️ 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.
⭐️ Great Warm or Chilled: This pasta is delicious served warm, but it’s also refreshing when served cold☀️perfect for summer lunches or make-ahead meals.
⭐️ Finish with Cheese for Extra Flavor: A sprinkle of grated Parmigiano Reggiano or Pecorino adds a rich umami boost. It’s a simple touch that enhances the overall flavor.🧀
Founder of @Umami Sans Frontières
