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Trofie alla Genovese

Trofie alla Genovese

Cost $12, save $8

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Pesto

    • ⅓ cup pine nuts
    • 1 ½ cups chopped fresh basil
    • 🧀 ½ cup shredded Parmesan cheese
    • ½ cup extra-virgin olive oil
    • 🧄 4 cloves garlic, minced
    • 🧂 Salt to taste
    • Ground black pepper to taste

  • Pasta and Vegetables

    • 4 cups vegetable stock
    • 8 ounces haricots verts
    • 🥔 1 large russet potato, cut into 1/2-inch cubes
    • 1 lb trofie pasta
    • 🍋 4 wedges fresh lemon

STEPS

1

Heat a dry pan over medium-low heat and roast pine nuts, tossing occasionally, until fragrant (3-5 minutes). Transfer to a food processor.

2

Add basil, Parmesan cheese, olive oil, and garlic to the food processor. Pulse until smooth pesto forms. Add more olive oil if the mixture is too thick. Season with salt and pepper, then let rest for 1 hour.

3

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 fork-tender (about 20 minutes). Remove the 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 (7-8 minutes for dry pasta or 3-4 minutes for fresh). Drain.

5

Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Serve immediately with a wedge of lemon.

NUTRIENTS

Per 1 serving

🔥

470

Calories

  • 11
    Protein
  • 26
    Carbs
  • 38
    Fats

💡 Toast pine nuts carefully as they can burn quickly. Keep stirring for even browning.If you don't have trofie pasta, substitute it with any short pasta such as penne or fusilli.Make pesto ahead of time and store it in the fridge for up to a week.Fresh lemon wedges add brightness and balance to the dish.