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Trofie alla Genovese | With Beans, Potatoes & Pesto
(0)
20 min
Quick
Knuspr-Küche
Der ligurische Pasta-Klassiker schlechthin: Feine Trofie-Pasta wird zusammen mit zarten grünen Bohnen und gewürfelten Kartoffeln al dente gekocht und anschließend abseits der Hitze mit aromatischem Pesto alla Genovese cremig gebunden. Ein herrlich frisches, vegetarisches Feierabendgericht in nur 20 Minuten!
Preparation method
Preparation
Peel the potatoes and cut them into approx. 1 cm cubes. Wash the green beans, trim the ends, and cut the beans into pieces about 3–4 cm long.
Toast the pine nuts in a non-stick pan without fat over medium heat for 2–3 minutes until golden brown. Let cool on a plate.
Cooking & emulsifying
Bring a large pot of plenty of water to a boil, generously season with fine table salt. First add the potato cubes and pasta and boil together vigorously (approx. 10 minutes cooking time).
Chef's tip
The secret of the Ligurian original: Pesto must never be heated directly on the stovetop, as basil will otherwise lose its fresh aroma and bright green color. Only stir it in off the heat!
The starchy pasta water is the key to perfect creaminess – it combines the olive oil from the pesto with the pasta into a silky sauce.
75 min
Under an hour
