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Today we stop in Liguria to enjoy a nice plate of Trofie With Pesto, Potatoes And Green Beans. A truly delicious dish with a nice fresh pesto that wraps both the vegetables and the pasta. a dish of the ancient Ligurian tradition that always manages to surprise you with its goodness.
The Preparation Of Trofie With Pesto, Potatoes And Green Beans
The preparation of Trofie With Pesto, Potatoes And Green Beans is not difficult, an excellent Pesto alla Genovese will suffice, preferably freshly pounded, some trofie, potatoes and green beans. Many cook vegetables directly with pasta. Personally I cooked them separately in order to respect the cooking of each. Keep some water aside when draining the pasta. In a bowl pour the vegetables and pasta and season with the pesto which, if too thick, you can dilute with a little bit of water kept aside. Usually nothing else is added, but for those with a sweet tooth, an extra sprinkling of Parmesan cheese is not bad at all!
The Origin Of Genoese Pesto
Genoese Pesto was born in Liguria in the second half of the 19th century, a region with a rich culture on the use of spices and above all fresh aromatic herbs. The first who mentioned Genoese pesto was a writer of the time named Giovanni Battista Ratto who wrote, “La Cuciniera genovese”.
It is thought that Pesto owes its origins to another very popular and older sauce, namely Agliata. A sauce based on oil, salt and oil used for the preservation of already cooked foods. But like any ancient dish, a legend also circulates that sees pesto as a creation of a priest from the convent of San Basilio in Prà. The priest collected basilium (basil) and pesto with other ingredients brought by various faithful thus creating the famous sauce.
During the nineteenth century pesto did not vary almost in its recipe, apart from the quantity of garlic that has decreased over time. Its fame also grew abroad thanks to the fact that Genoa was a very important trading port.
Although in the sauce recipe, there are no potatoes and green beans are a classic way to serve pasta with pesto, especially trofie. Tradition includes several other preparations such as Lasagna with pesto or li liguine with pesto and clams.
If you like pasta, try the Spaghetti alla Amatriciana or
Trofie With Pesto, Potatoes And Green Beans
- 300 g Trofie
- 280 g Potatoes
- 280 g Green Beans
- 100 g Genoese Pesto
- q.s. Parmesan Cheese grated
- Peel the potatoes and remove the ends of the green beans. Cut the green beans into 3/4 cm long pieces and the potatoes into 1 ½ cm cubes.
- Put a pot of water on the stove, when it boils add 2 tsp of coarse salt.
- Cook the green beans first, taking care to leave them a little crunchy. Once cooked, remove them from the water and cook the potatoes which should be cooked but firm.
- Drain these too, cook the trofie according to the package directions.300 g Trofie
- Put the pesto and a ladle of cooking water in a bowl, mix and pour the potatoes and green beans into it.280 g Potatoes, 280 g Green Beans, 100 g Genoese Pesto
- Once the trofie are cooked, drain them well and add them to the other ingredients.
- Season everything by adding a little Parmesan at a time to taste, taking care not to make the dish too savory.q.s. Parmesan Cheese
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.