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Delias Trofie pasta Liguria

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Delias Trofie pasta Liguria

"This is a truly ingenious combination of small pasta, new potatoes and green beans. Tossed together in an authentic Italian pesto sauce, which combines pine nuts, garlic, olive oil and sweet fragrant basil, it is served everywhere along the Ligurian coast of Italy. And like most Italian cooking, it is easy and simple to prepare at home."Delia

Serves:: 2

Ingredients

175g dried Waitrose Trofie pasta
75g green beans
75g Charlotte potatoes
Freshly grated Pecorino Romano, to serve

For the pesto

80g pack fresh basil, stalks removed
1 large clove garlic
1 tablespoon pine nuts
6 tablespoons extra virgin olive oil
25g freshly grated Pecorino Romano
Salt

Method

First, heat some pasta bowls ready for serving. Then, in a large saucepan, heat 2.25 litres salted water and bring it up to a good fierce boil. Add the pasta, stir once and let it boil briskly for 10 minutes without a lid.

Meanwhile make the pesto. Put the basil, garlic, pine nuts and olive oil together with some salt into the goblet of a food processor and blend until you have a smooth purée. Then transfer the purée to a bowl and stir in the grated Pecorino Romano.

Next, trim the beans and cut each one into three. Wash and slice the potatoes next, leaving the skins on; they need to be about 3-4mm thick. After the pasta has been cooking for 10 minutes, throw in the beans and potatoes. Now give the ingredients another stir and bring the water back to boil, then set the timer for 8 minutes.

After that drain the pasta, potatoes and beans in a colander, not completely, as they need a little water still clinging to them. Then tip everything back into the saucepan, add the pesto sauce, and stir it pretty niftily to give everything a good coating. Serve in the hot pasta bowls with the extra Pecorino Romano in a bowl to sprinkle over. A good accompaniment would be some salad leaves sprinkled with a little extra virgin olive oil and some freshly squeezed lemon juice.

Notes on ingredients

If you want to make the pesto a day ahead, put it in a small plastic container and cover the surface with a thin layer of olive oil to seal off the air. Cover with a tight-fitting lid and store in the fridge. Recipe adapted from The Delia Collection – Italian, published by BBC Books 2004 © Delia Smith 2011

Drink recommendation

Terra Viva Organic Bianco 2009/10 Terre di Chieti, Veneto, Italy, or Terra Viva Merlot 2009/10 Veneto, Italy match this dish equally well.

Delia’s spoons

A useful point to remember is 2 teaspoons equates to 1 dessertspoon and 2 dessertspoons equates to 1 tablespoon.

Comments and images

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Showing 1 - 7 of 7 comments

mccafferysj 21 October 2011 21:38

UUUGGGGHHHHH!!!!!!! Absolutely disgusting!!!! If you like very overcooked pasta then this is one for you. Revolting!!!!