Free recipe
Genovese Pesto Pasta
Built around trofie or fusilli pasta and potato -- the method starts by make the pesto first: blend the basil.
This Italian genovese pesto pasta builds its flavor from trofie or fusilli pasta, potato and green beans, and comes together in about 40 minutes with medium-level technique. The method starts by make the pesto first: blend the basil.
A 40-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around trofie or fusilli pasta, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) trofie or fusilli pasta
- 1 small potato, peeled and cut into small cubes
- 1 cup green beans, trimmed and halved
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1 clove garlic
- 1/2 cup grated Parmesan (or half Parmesan, half Pecorino)
- 1/2 cup extra-virgin olive oil
- Salt and black pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Make the pesto first: blend the basil, pine nuts, garlic, cheese, a pinch of salt, and the olive oil into a coarse green sauce. Set aside.
Bring a large pot of salted water to a boil and add the potato cubes. Cook 5 minutes.
Add the pasta and green beans to the same pot with the potato and cook together until the pasta is al dente (follow the packet time).
Reserve 1 cup of the cooking water, then drain the pasta, potato, and beans together.
Return everything to the warm pot OFF the heat. Add the pesto and 2-3 tablespoons of the cooking water and toss gently until creamy and coated - keeping it off the heat protects the fresh basil flavor.
Season with pepper, add more cooking water if dry, and serve with extra cheese.
Reserve 1 cup of the cooking water, then drain the pasta, potato, and beans together.
