18 Jan Troffie Pasta with Pesto, Potatoes and Beans
Substantial
Troffie Pasta with Pesto, Potatoes and Beans
18 January 2021
PREP. TIME: 10 MIN - Cook Time: 10 Min - Serves: 4 - 6​
This wonderful summery dish is from Liguria, on the Italian Riviera. When all of the components are right and timing is sorted - you have one of the most delectable pasta dishes of all.
Troffie pasta is the traditional pasta served with this dish. It is a Ligurian pasta made from durum wheat flour and water. The short, fine, twisted strands are perfect for holding the pesto. (Alternatively use Trenette pasta which is a finer version of linguine).
Check on the packet of pasta how long it takes for the pasta to cook. Troffie pasta can take 15 - 18 minutes. In this case add the pasta first, then a few minutes later the sliced potatoes and for the last 5 minutes of cooking add the beans. All of the ingredients are then cooked at the same time. If your pasta says 6 - 8 minutes cooking time - add the potatoes first then, the pasta and then the beans.
ingredients for 4 people
​
250 g Troffie, Trenette, Linguine pasta
200g Pesto
400g New baby potatoes
220g Green beans
Salt
Freshly ground Black Pepper
equipment
Chopping board
Paring knife and vegetable peeler
Large size saucepan with a lid 6 - 8 litres
Large mixing bowl
Metal Tongs
A small jug for reserved pasta water
Colander
Warm serving bowl
METHOD
Step 1 Heat the pasta water and Prepare the ingredients
​
Fill a large pot with water, and bring the water to the boil.
​
Peel and slice the potatoes
Top and tail the beans and chop into 5cm lengths
Heat the mixing bowl and the serving bowl by filling with hot water
Add a handful of salt to the water in the pot and bring it back to the boil.
Step 2 Cook the Ingredients
​
Add the Troffie pasta to the boiling salted water and stir well to separate the strands.
3 minutes later add the potatoes
For the last 3 - 5 minutes of cooking - add the beans
​
Step 3 Assemble the dish
Remove 1 cup of water from the pot
Drain the pasta and the beans and potatoes
Place the pesto in the warm mixing bowl with a spoonful of the cooking water
Toss about 1/3 of the cooked ingredients through the pesto
Add another spoonful of water and another 1/3 of the ingredients and mix to combine.
Add the rest of the ingredients and a little more water to lubricate the sauce sufficiently to cover all of the ingredients.
Season to taste with plenty of pepper, a little salt and some more oil.
Step 4 To serve
​
Transfer to a warm serving bowl and serve immediately at the table onto hot plates.
Serve with the extra extra virgin olive oil.
source
Recipe by Angela Domenici
More Recipes