Trofie alla Genovese
Description
Pesto combined with trofie pasta, potatoes and french green beans is hands down one of the tastiest vegetarian dishes you'll ever have.
Ingredients
•
1/3 cup pine nuts
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1 1/2 cups chopped fresh basil
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1/2 cup shredded Parmesan cheese
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1/2 cup extra-virgin olive oil, or more to taste
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4 cloves garlic, minced
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salt and ground black pepper to taste
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4 cups vegetable stock, or more as needed
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8 ounces haricots verts
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1 large russet potato, cut into 1/2-inch cubes
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1 lb trofie pasta (preferably fresh)
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4 wedges fresh lemon
Directions
1
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.
2
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.
3
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.
4
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.
5
Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.