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.

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

250 g Troffie, Trenette, Linguine pasta

200g Pesto

400g New baby potatoes

220g Green beans


Freshly ground Black Pepper


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


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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