Trofie al Pesto Genovese
Trofie al Pesto are the quintessential Ligurian first course: hand-rolled fresh pasta topped with pesto made from DOP Basilico Genovese, potatoes, and green beans. The pesto is prepared in a marble mortar with a wooden pestle: tradition does not allow for food processors.
The basil from Cinque Terre, cultivated between sea and mountains, has a fragrance unique in the world.
Preparation
- 1
Mix flour and water. Take small pieces and roll them by rubbing between your palms to create the trofie.
- 2
Prepare the pesto: pound garlic and coarse salt in the mortar. Add basil and pine nuts, and pound.
- 3
Add the grated cheeses and drizzle in the oil while continuing to pound.
- 4
Slice the potato thinly and cut the green beans into pieces.
- 5
Cook the potatoes and green beans in salted water. After 5 minutes, add the trofie.
- 6
Cook for 5-6 minutes. Drain while reserving some of the cooking water.
- 7
Dress with the pesto thinned with the cooking water.
Chef's Tips
The pesto should never be cooked: add it to the already-drained pasta. The basil should be washed and dried gently. The mortar is essential for authentic pesto.