In my past post , “How to make Pesto like a Ligurian” , I shared the secrets of the ancient pesto recipe. Having unveiled the ingredients and the method to make pesto alla Genovese, I thought that you may also want to know how Ligurians eat their pesto – right? Well, they combine it by using different pasta shapes that go really well with pesto – trofie, trofiette and trenette. While ago I was going down the pasta aisle of my nearest supermarket, and I came across a box of pasta Barilla. What caught my attention was not only the shape of the pasta – trofie , but the recipe on the back of the box – Ligurian trofie with pesto, potatoes and green beans…Potatoes with pasta? Did I read well? A weird combination, isn’t it? What added value could potatoes give pasta? Since this is a traditional recipe of the Liguria region (and there might be a reason why Ligurians use potatoes), I then decided to give it a try and find out by myself.