Trofie, potatoes and green beans are coated in fresh basil pesto, with no cream. A little starchy cooking water turns the pesto into a smooth sauce that clings to the pasta.
In Liguria, pesto is often paired with trofie, the short, twisted pasta that holds sauce well. Potatoes and green beans are part of many well-known versions of this dish: the potatoes make the meal more substantial, while the beans add bite and a green, mildly sweet flavour. In this recipe, they cook together with the pasta in one pan. Cut the potato into small, even pieces so it cooks through while the trofie cooks.
Pesto is an emulsion of basil, pine nuts, garlic, cheese and olive oil. In a mortar, the ingredients are gradually ground together, releasing oil from the basil to create a fragrant, slightly coarse paste. Use gentle pressure and add the basil in batches. A food processor works too, but grind briefly in pulses: running it for too long warms the herbs and can make the sauce less fresh-tasting. Wash the basil beforehand and dry the leaves well, as extra water will thin the pesto.
Choose a small garlic clove if you want a milder sauce. Parmigiano Reggiano brings savoury, nutty notes; Pecorino adds a saltier, sharper flavour. You can replace the pine nuts with almonds, bearing in mind that the flavour will be different. Extra virgin olive oil adds fruitiness and rounds out the sauce. In the Netherlands, basil is most readily available in abundance during the warmer months; out of season, greenhouse-grown basil can have a less pronounced flavour.
Set aside a mugful of cooking water before mixing. The starch in it helps bind the oil, cheese and pesto together, making the sauce smooth without cream. Drain the pasta and vegetables, toss them with the pesto off the heat, and add the water a splash at a time. Too much water will make the sauce thin; stop when it’s glossy and coating the trofie. Serve straight away, with a little extra grated cheese if you like. A simple salad with lemon or a bitter green vegetable makes a good accompaniment and keeps the meal fresh.
Pound the garlic with a pinch of salt in a mortar until fine. Add the pine nuts and grind to a paste.
Add the basil in small batches and grind with gentle, circular motions until fine. Stir in the Parmigiano Reggiano and Pecorino. Gradually pour in the olive oil and stir until the pesto comes together.
Bring a large pot of water to a boil and salt it moderately. Add the potato cubes and cook for 2 minutes.
Add the trofie and cook according to the package instructions. Add the green beans during the last 5 minutes of cooking.
Before draining, scoop a mugful of cooking water from the pot. Drain the pasta and vegetables and return them to the pot.
Add the pesto and enough cooking water, a splash at a time, to make a glossy sauce that clings to the trofie. Mix well and serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.