Trofie alla Genovese

Pesto pasta combined with potatoes and french green beans... hands down one of the tastiest vegetarian dishes I've ever had. Homemade trofie takes it to a whole other level, but I didn't feel like getting into all that here. Not quite authentic?-the lemon and vegetable stock are mine.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 470 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cloves garlic, minced
• ⅓ cup pine nuts
• ½ cup shredded Parmesan cheese
• 1 ½ cups chopped fresh basil
• ½ cup extra-virgin olive oil, or more to taste
• 8 ounces haricots verts
• 4 cups vegetable stock, or more as needed
• 1 large russet potato, cut into 1/2-inch cubes
• 1 lb trofie pasta (preferably fresh)
• 4 wedges fresh lemon

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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