Trofie al Pesto with Potatoes and Green Beans

Name: Trofie al Pesto with Potatoes and Green Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italy
Ingredients: 350 g (12 oz) trofie, trenette or linguine; 250 g (9 oz) waxy potatoes, peeled, cut in 1.5 cm (⅝ in) cubes; 150 g (5 oz) green beans, trimmed, cut in 3 cm (1¼ in) lengths; 150 g (⅔ cup) Pesto Genovese, or good fresh store-bought; for vegetarians make it with a vegetarian hard cheese (traditional Parmesan and Pecorino use animal rennet); 1 tbsp extra-virgin olive oil; 30 g (1 oz) Parmigiano Reggiano, grated, to serve; or a vegetarian hard cheese (traditional Parmesan uses animal rennet); 40 g (2 tbsp) fine sea salt, for the cooking water

The Ligurian way with pesto: pasta, potatoes and beans in one pot

Serves: 4
Hands-on: 15 min
Total: 25 min
Level: Easy

In Genoa, pesto is often served with potatoes and green beans cooked in the same pot as the pasta. The potato starch makes the sauce extra creamy and the beans add freshness. It is one pot, one sauce and a complete meal.

Ingredients

350 gtrofie, trenette or linguine (12 oz)
250 gwaxy potatoes (9 oz)peeled, cut in 1.5 cm (⅝ in) cubes
150 ggreen beans (5 oz)trimmed, cut in 3 cm (1¼ in) lengths
150 gPesto Genovese (⅔ cup)or good fresh store-bought; for vegetarians make it with a vegetarian hard cheese (traditional Parmesan and Pecorino use animal rennet)
1 tbspextra-virgin olive oil
30 gParmigiano Reggiano (1 oz)grated, to serve; or a vegetarian hard cheese (traditional Parmesan uses animal rennet)
40 gfine sea salt (2 tbsp)for the cooking water

Diet: Vegetarian
Allergens: gluten, milk, tree nuts
Origin: Italy (Liguria)
Season: Summer

Method

Bring 4 L (4 qt) water to a boil with 40 g (2 tbsp) salt. Add the potatoes and boil for 5 minutes. 5 min
Add the pasta. Check the packet time and add the green beans so they get their last 5–6 minutes. 11 min
Put the pesto in a large warm serving bowl and stir in 4 tbsp of the cooking water to loosen it.
When the pasta is al dente (tender with a slight bite) and the potatoes are tender, drain, reserving a cup of water. Tip everything into the bowl.
Toss well, adding more water if needed. Some potato will break up and thicken the sauce; that is what you want. Drizzle with oil and serve with Parmigiano.

Why it works

Pesto should never be cooked: heat turns basil dark and bitter. Loosening it in the warm bowl with starchy water warms it gently, and the soft potato edges dissolve into a natural thickener, making the sauce cling without cream.