The Trofie al Pesto is one of Liguria’s most iconic pasta dishes. Traditionally prepared with green beans, potatoes, and fragrant basil pesto, it perfectly balances freshness, richness, and simplicity. Made with Benso Pesto Genovese, élaboré à partir d’ingrédients soigneusement sélectionnés, cette recette authentique se prépare en quelques minutes tout en révélant toute la richesse de la cuisine italienne. Un filet d’organic extra virgin olive oil to elevate every bite.
Ingredients (Serves 4)
- 400 g trofie pasta (fresh or dried)
- 200 g Benso Pesto Genovese
- 250 g potatoes, diced
- 200 g green beans, trimmed and halved
- 2 tbspBenso Organic Extra Virgin Olive Oil
- 40 g freshly grated Parmesan cheese
- A few fresh basil leaves for garnish
- Sea salt and freshly ground black pepper
Method
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 8 minutes.
Add the green beans, followed by the trofie pasta. Continue cooking until the pasta is al dente, following the cooking time indicated on the package.
Before draining, reserve a small ladle of the cooking water. Mix the Benso Pesto Genovese with a little of the reserved water until it becomes smooth and creamy.
Combine the trofie, potatoes, and green beans with the pesto, gently tossing until everything is evenly coated. Finish with the grated Parmesan and a generous drizzle ofBenso Organic Extra Virgin Olive Oil.
Serve immediately, garnished with fresh basil leaves and a twist of freshly ground black pepper.
Benso Tip
For an even more refined finish, add a few drops of Benso 6-Year Aged Balsamic Cream , or explore our range of balsamic vinegar. Their delicate sweet-and-tangy notes create a beautiful contrast with the rich pesto while enhancing the fresh basil flavours. Pair this classic Ligurian dish with a crisp, dry white wine for a truly authentic Italian dining experience.
Bon appétit !