18 Jan Troffie Pasta with Pesto, Potatoes and Beans
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
400g New baby potatoes
220g Green beans
Freshly ground Black Pepper
Paring knife and vegetable peeler
Large size saucepan with a lid 6 - 8 litres
Large mixing bowl
A small jug for reserved pasta water
Warm serving bowl
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.
Recipe by Angela Domenici
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