Trofie Alla Genovese Food

TROFIE ALLA GENOVESE

Trofie alla Genovese image

Pesto pasta combined with potatoes and french green beans... hands down one of the tastiest vegetarian dishes I've ever had. Homemade trofie takes it to a whole other level, but I didn't feel like getting into all that here. Not quite authentic?-the lemon and vegetable stock are mine.

Provided by Brian Genest

Time 2h

Yield 4

Number Of Ingredients 11

Ingredients

⅓ cup pine nuts
1 ½ cups chopped fresh basil
½ cup shredded Parmesan cheese
½ cup extra-virgin olive oil, or more to taste
4 cloves garlic, minced
salt and ground black pepper to taste
4 cups vegetable stock, or more as needed
8 ounces haricots verts
1 large russet potato, cut into 1/2-inch cubes
1 lb trofie pasta (preferably fresh)
4 wedges fresh lemon

Steps:

Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 26.3 g, Cholesterol 8.8 mg, Fat 37.5 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 437.2 mg, Sugar 2.2 g

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