Trofie Pasta with Broccoli Basil Pesto, Potatoes, & Green Beans
Servings: 4 servings
Calories: 525kcal
This traditional Ligurian dish often called "Pesto Genovese." It is made with a fun pasta called trofie. Add in potatoes and green beans tossed with the broccoli basil pesto for a filling dish that is packed with flavor, so simple and easy to make, and is super healthy too!
Print Recipe
Equipment
- 5 quart Dutch Oven or larger
- High speed Blender
Ingredients
- 3 cups Trofie pasta 400g
- 2 cups green beans 170g cut in half or thirds
- 1 lb potatoes 450g
- 1 broccoli basil pesto recipe
- 1 tsp nutritional yeast optional
- Fresh flat leaf parsely and walnuts chopped as garnish and optional
Instructions
- Bring a large pot of salted water to a boil. Peel and cut the potatoes into small cubes about ½ inch thick and cut the green beans into bite-sized pieces (cut into 2 or 3).
- To make the broccoli basil pesto and set aside.
- Add the pasta and the potatoes to the boiling water, after 5-6 minutes add the green beans and cook together until the pasta is al dente and the potatoes are cooked through (about 10 minutes altogether).
- Reserve ½ cup of pasta water then drain the pasta and veggies.
- Add 1-2 tablespoons of pasta water to the pesto so it goes from a paste-like consistency to a thick sauce consistency.
- Add the pesto to a large mixing bowl then add the pasta, potatoes, and green beans with a pinch of salt. Mix until combined with the pesto. Add more water, if needed.
- Check for seasoning, add some nutritional yeast if desired. and add more salt if needed, serve.
- Finely chop 2 tablespoons of flat-leaf parsley and 4 walnuts (toasted if you have time). Mix well and with a pinch of salt. Divide among the four servings as a garnish. It really adds a nice touch.
Notes
Nutrition
Calories: 525kcal
