Trofie with Pesto alla Genovese

Trofie with Pesto alla Genovese

Trofie is a short, thin, twisted pasta variety originating from Liguria, Northern Italy. It is only natural, then, that this typically Ligurian pasta should be paired with Pesto alla Genovese, the mother of all pesto. Stunningly simple and full of flavour, this recipe is a Filippo Berio firm favourite.

This recipe was served at our Founder's Birthday Celebration. Recipe Courtesy of Giancarlo & Katie Caldesi

Categories: Pasta, Vegetarian

Serves: 4 Preparation time: 10 mins Cooking time: 10 mins

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Ingredients

  • Large handful of fresh basil leaves, roughly chopped
  • 1 clove of garlic
  • 100g pine nuts
  • Filippo Berio Extra Virgin Olive Oil
  • 100g Pecorino cheese, freshly grated (Use the hard “Stagionato” type)
  • 120g small new potatoes, boiled until tender but not mushy, sliced in half
  • 120g green beans, cooked 'al dente'
  • 400g Trofie Pasta

Method

  1. Put basil, garlic and pine nuts into a pestle and mortar and crush until it is reduced to a paste.
  2. Add Filippo Berio Extra Virgin Olive Oil and Pecorino cheese and mix well again.
  3. Transfer in to a clean dish, and either use immediately or place in an airtight container, cover in a layer of Filippo Berio Extra Virgin Olive Oil, place in the refrigerator until ready to use.
  4. Cook potatoes, green beans until cooked these can be cooked with the pasta in same pot boiling salted water.
  5. When cooked drain and stir in the pesto.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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