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.

Recipe Template

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

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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

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Fill a large pot with water, and bring the water to the boil.

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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

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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


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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

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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


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