Trofie al Pesto Genovese with Potatoes and Green Beans

Why You’ll Love This Recipe

• Classic Ligurian comfort: tender trofie, silky pesto, buttery potatoes, and crisp green beans.
• Restaurant-quality results with simple pantry staples and fresh basil.
• Smart timing so everything cooks in one pot—less cleanup, more flavor.
• Bright, aromatic pesto that stays creamy (not oily) and never turns bitter.

Grocery List

• Produce: Fresh basil (3 cups/60 g), 1 small garlic clove, waxy potatoes (8 oz/225 g), green beans (6 oz/170 g)
• Dairy: Parmigiano Reggiano (1/3 cup/30 g), Pecorino Romano (1/3 cup/30 g)
• Pantry: Trofie pasta (12 oz/340 g), pine nuts (3 tbsp/25 g), extra-virgin olive oil (1/2 cup/120 ml), fine sea salt, kosher salt, black pepper

Full Ingredients

Pesto Genovese

• 3 cups (60 g) packed fresh basil leaves, washed and thoroughly dried
• 1 small garlic clove, finely chopped
• 3 tbsp (25 g) pine nuts
• 1/2 cup (120 ml) extra-virgin olive oil
• 1/3 cup (30 g) finely grated Parmigiano Reggiano
• 1/3 cup (30 g) finely grated Pecorino Romano
• 1 tsp fine sea salt, divided (start with 1/2 tsp; adjust to taste)

Pasta and Vegetables

• 12 oz (340 g) dried trofie pasta
• 8 oz (225 g) waxy potatoes (Yukon Gold or new potatoes), peeled and cut into 1/2-inch (1.3 cm) dice
• 6 oz (170 g) green beans, trimmed and cut into 1-inch (2.5 cm) lengths
• 2 tbsp kosher salt (for 4 qt/3.8 L pasta water)
• 1 cup (240 ml) reserved hot pasta water
• Freshly ground black pepper, to taste (optional)
• Extra olive oil and a little extra grated cheese, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the basil and vegetables

Rinse the basil gently and spin very dry; moisture dilutes the pesto. Peel and dice the potatoes into 1/2-inch cubes. Trim the green beans and cut into 1-inch pieces. Set everything by the stove so it’s ready when the water boils.

Step 2: Make the pesto (mortar or processor)

Mortar and pestle method (most traditional): Add the garlic and 1/2 tsp fine sea salt to the mortar and pound to a paste. Add the pine nuts and crush until creamy. Add basil in batches, pounding and rotating the pestle to release the oils. Stream in the olive oil a little at a time while working the paste. Transfer to a bowl and fold in the Parmigiano and Pecorino. Adjust salt to taste.

Food processor method: Add basil, garlic, pine nuts, and 1/2 tsp salt to the bowl. Pulse in short bursts until finely chopped (do not run continuously; heat darkens basil). With the machine running briefly, stream in the olive oil. Transfer to a bowl and stir in the cheeses by hand.

Step 3: Boil water and start the potatoes

Bring 4 qt (3.8 L) water to a rolling boil (212°F / 100°C). Add 2 tbsp kosher salt. Slide in the diced potatoes and boil for 5 minutes. This staggered timing ensures the potatoes and pasta finish together.

Step 4: Cook the trofie, then the beans

Add the trofie to the same pot with the potatoes and cook per package directions, typically 8–10 minutes, until just shy of al dente. Add the green beans for the final 3 minutes of the pasta’s cooking time so they stay bright and crisp-tender.

Step 5: Reserve water and drain

Before draining, dip a heatproof cup into the pot and reserve 1 cup (240 ml) of the starchy cooking water. Drain the pasta, potatoes, and beans together quickly (do not rinse).

Step 6: Emulsify the pesto

Place the pesto in a large, room-temperature mixing bowl. Whisk in 1/3 cup hot pasta water to loosen and create a creamy, glossy emulsion. Add up to 1/2 cup total as needed; you’re aiming for a pourable but rich sauce. This step keeps the pesto smooth and prevents an oily finish.

Step 7: Combine and serve

Add the hot trofie, potatoes, and green beans to the bowl and toss gently until evenly coated. Taste and adjust with a pinch more salt or black pepper. If desired, finish with a thread of extra-virgin olive oil and a light shower of Parmigiano. Serve immediately in warm bowls so the sauce stays silky.

Pro Tips

• Keep basil cool and dry. Heat and water darken pesto; chill your mortar or processor bowl for 10 minutes first.
• Salt the water properly: 2 tbsp kosher salt for 4 qt water seasons the pasta from within, so you need less salt later.
• Do not cook pesto. Always toss off the heat and loosen with hot pasta water for a creamy, glossy finish.
• Fold cheeses in by hand if using a processor to avoid a gritty texture.
• Reserve more water than you think you need; it’s the key to adjusting consistency at the table.

Variations

• Trenette al Pesto: Swap trofie for long pasta such as trenette or linguine; timing is the same with potatoes and green beans.
• Nut-Free: Use toasted sunflower seeds instead of pine nuts; flavor is different but still delicious and creamy.
• Vegan: Replace cheeses with 4 tbsp nutritional yeast plus 1 tsp white miso; adjust salt carefully.

Storage & Make-Ahead

Pesto can be made 1–2 days ahead: press plastic wrap directly on the surface and cover with a thin film of olive oil; refrigerate. It also freezes well in small portions (ice cube tray) for up to 2 months. Cooked trofie al pesto is best fresh, but leftovers keep 1–2 days in an airtight container; rewarm gently with a splash of hot water rather than direct heat to avoid breaking the sauce.

Nutrition (per serving)

Approximate: 700 kcal; 35 g fat; 73 g carbohydrates; 17 g protein; 5 g fiber; 860 mg sodium (varies with salt and cheese). Values are estimates based on 4 servings.