🍝 Trofie with Pesto, Potatoes and Green Beans
This is the classic Ligurian way to serve pesto: short, twisted trofie pasta boiled in the same pot as diced potato and green beans, then tossed with basil pesto and grated parmesan. The potato melts slightly into the sauce and makes it creamy, while the beans add a fresh bite. It is served warm, straight after tossing.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g trofie
- 200 g potatoes, diced
- 150 g green beans, cut in pieces
- 120 g basil pesto
- 30 g parmesan, grated
- Salt
Method
- Bring a large pot of salted water to the boil and add the potatoes.
- After 5 minutes add the trofie, and 5 minutes later the green beans.
- Cook until the pasta is al dente, then drain, keeping a little cooking water.
- Toss with the pesto and a splash of cooking water until creamy.
- Serve with the grated parmesan.
How to make it lighter
- Use about 25 g pesto per plate — pesto is rich in oil and cheese.
- Increase the green beans and reduce the pasta for a lighter, larger-looking plate.
- Skip extra parmesan on top; the pesto already contains cheese.
History
Cooking pasta with potatoes and green beans before dressing it with pesto is a long-standing home tradition in Liguria, especially around Genoa. The combination is often called pesto avvantaggiato and remains the standard trattoria version in the region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →