Trofie al Pesto con Fagiolini e Patate
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.
Trofie with pesto, potatoes and green beans
Ingredients for about 6 to 8 servings
600 grams of trofie pasta
400 grams of potatoes
300 grams of green beans
6 tablespoons of Pesto
1. Wash and drain green beans. Take off the ends.
2. Peel potatoes, and dice finely into 1 cm squares. This is very important for the end result.
3. Boil water in a pot. Add coarse salt.
4. When water boils, add pasta, potatoes and green beans together. The Barilla trofie take about 10 minutes to cook, and in this case, the amount of time was enough for cooking green beans and potatoes (remember to cut potatoes small!). If you are using fresher trofie – or another type of pasta that takes less time to cook – you need to adjust the timing when adding green beans and potatoes to the boiling pot (if the pasta you are using cooks in 5 minutes, add vegetables 5 minutes before).
5. When pasta is al dente, drain all three ingredients, saving about a cup of cooking water for later.
6. Blend with pesto, adding water little by little to let all the ingredients amalgamate well.
So what about the use of potatoes? When blending all ingredients together, potatoes crumble and add their starches thickness to the dish, making it richer and heartier!
A total culinary ecstasy!