Trofie al pesto

Trofie al pesto

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Pesto Genovese – the basil one – is something everybody loves, or at least, everybody with a soul. It must be fresh-made, and never have been heated (so jarred ones are a no-go), and should be made with fresh basil, Italian pine nuts and sharp pecorino (maybe also parmesan, as in ours).

With regard to the pasta, the perfect shape is trofie – little spiralled squiggles of fresh semolina pasta – or if you must use a dry pasta, linguine might be best. Always in Liguria, potatoes and green beans are cooked with the pasta and tossed in the pesto. This is as charming as it is delicious – the potato and green bean add textural variety, so every mouthful is different enough to be exciting.


You will need

1 large, boiling pot of well-salted water

1 colander

Your pack serves 2 as a main, and contains

Freshly made trofie pasta

Potatoes and green beans

Freshly made pesto Genovese

Grated parmesan


ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, garlic and pine nuts.

ENJOY! This is a heavenly dish, it is almost sinful to open anything but a Ligurian white to go with it, although in reality it will go with many shades of Italian wine. I've chosen the delicious Verdicchio from Villa Bucci.