Trofie al Pesto Genovese with Potatoes and Green Beans

Why You’ll Love This Recipe

• Classic Ligurian pairing: silky basil pesto with tender potatoes and crisp-tender green beans.
• Trofie’s twisty shape grabs every drop of sauce for maximum flavor.
• Everything cooks in one pot for speed, less cleanup, and perfect timing.
• Authentic technique and approachable tips for bright, emerald-green pesto at home.

Grocery List

• Produce: Fresh basil (4 cups leaves), 1 small garlic clove, waxy potatoes (8 oz), green beans (6 oz)
• Dairy: Parmigiano Reggiano, Pecorino (ideally Pecorino Sardo)
• Pantry: Trofie pasta, pine nuts, extra-virgin olive oil, fine sea salt, kosher salt

Full Ingredients

Pesto Genovese

• 4 cups lightly packed fresh basil leaves (80 g), thoroughly dried
• 1 small garlic clove, trimmed
• 3 tbsp (25 g) pine nuts
• 1/2 tsp fine sea salt, plus more to taste
• 1/2 cup (40 g) finely grated Parmigiano Reggiano
• 1/3 cup (30 g) finely grated Pecorino (ideally Pecorino Sardo)
• 1/2 cup (120 ml) extra-virgin olive oil, best-quality and mild-fruity
• Optional for processor method: 1–2 tbsp ice water or 1 small ice cube

Pasta and Vegetables

• 12 oz (340 g) trofie pasta
• 8 oz (225 g) waxy potatoes (Yukon Gold or similar), peeled and cut into 1/2-inch cubes
• 6 oz (170 g) green beans, trimmed and cut into 1–1.5-inch pieces
• 4 quarts (3.8 L) water + 2 tbsp kosher salt for boiling

To Finish

• Reserved pasta water (up to 1 cup/240 ml)
• Extra-virgin olive oil, for drizzling
• Additional finely grated Parmigiano Reggiano, to taste
• Small basil leaves and a few pine nuts, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep basil and vegetables

Rinse and thoroughly dry the basil; moisture dulls the pesto’s color. Peel and dice the potatoes into 1/2-inch cubes so they cook evenly without breaking. Trim green beans and cut into 1–1.5-inch lengths. For an extra-green pesto, chill your mortar and pestle or the bowl/blade of your food processor for 10 minutes.

Step 2: Make the pesto (mortar-and-pestle or processor)

Mortar-and-pestle: Add the garlic and sea salt; pound to a paste. Add pine nuts; pound until creamy. Add basil a handful at a time, pounding and rotating the pestle to break down leaves into a smooth paste. Work in the cheeses. Drizzle in olive oil slowly, stirring to form a thick, creamy sauce. Adjust salt to taste.

Food processor: Add garlic, pine nuts, sea salt, and half the basil; pulse until finely chopped. Add remaining basil; pulse again. With the motor running, stream in olive oil until creamy but not runny. Pulse in cheeses just to combine. If needed, add 1–2 tbsp ice water (or 1 small ice cube) to keep the color bright. Do not overprocess.

Press plastic wrap directly on the surface to minimize oxidation and set aside.

Step 3: Boil potatoes, pasta, and green beans together

Bring 4 quarts water to a rolling boil and add 2 tbsp kosher salt. Add potatoes and boil 2 minutes. Add trofie and cook 6 minutes. Add green beans and cook 4–5 minutes more, or until pasta is al dente, potatoes are tender, and beans are crisp-tender.

Step 4: Reserve water and drain

Before draining, reserve 1 cup (240 ml) of the starchy cooking water. Drain pasta and vegetables together in a colander, shaking off excess water.

Step 5: Emulsify pesto with pasta water

In a large warm mixing bowl, add the pesto and whisk in 1/3–1/2 cup hot pasta water to create a loose, creamy emulsion. This step “cooks” the pesto gently without heat, preserving its fresh flavor and color.

Step 6: Toss, finish, and serve

Add the hot pasta, potatoes, and green beans to the bowl and toss gently but thoroughly until every twist of trofie is glossy and coated. Add more pasta water in small splashes as needed. Taste and adjust salt. Finish with a drizzle of olive oil, a shower of Parmigiano, and a few small basil leaves or pine nuts. Serve immediately.

Pro Tips

• Keep it cool: cold tools and brief processing keep pesto bright green and aromatic.
• Use waxy potatoes; they stay tender without crumbling. Dice evenly to match pasta timing.
• Salt the water generously; under-seasoned pasta will mute the pesto.
• Never heat pesto in a pan. Let hot pasta and cooking water warm it gently in a bowl.
• Reserve more pasta water than you think you need; it is your silky-sauce insurance.

Variations

• Almond or walnut pesto: Replace pine nuts with blanched almonds or walnuts (same weight) for a slightly different Ligurian twist.
• Vegan: Swap cheeses for 3 tbsp nutritional yeast plus 2 tsp white miso; adjust salt to taste and add a touch more pine nuts for body.
• No trofie on hand: Use another short, twisty shape like casarecce, fusilli, cavatelli, or strozzapreti.

Storage & Make-Ahead

Pesto can be made up to 3 days ahead; press plastic wrap directly on its surface and refrigerate with a thin olive oil film. Freeze in ice-cube trays for up to 2 months. Blanch potatoes and green beans a few hours ahead, cool, and refrigerate separately. Once tossed with pesto, the dish is best eaten immediately; leftovers can be refrigerated up to 1 day. To serve, bring to room temperature and loosen with a splash of warm water and a drizzle of olive oil (avoid reheating over direct heat to preserve color and texture).

Nutrition (per serving)

Approximate: 700–720 calories; 18 g protein; 76 g carbohydrates; 36 g fat; 6 g fiber; 4 g sugars; 780–950 mg sodium. Values will vary based on brand of cheese, salt, and oil used.