zoom Ligurian trofie with potatoes, green beans and pesto

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    Ligurian trofie with potatoes, green beans and pesto

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    Ligurian trofie with potatoes, green beans and pesto

    • Preparation time: 1 hour 30 minutes, plus resting
    • Cooking time: 20 minutes
    • Total time: 1 hour 50 minutes, plus resting

    Serves: 4


    350g super fine 00 grade pasta flour, plus extra to dust
    semolina, to dust
    4 small waxy new potatoes (about 200g), peeled and thickly sliced
    200g green beans, trimmed


    2 garlic cloves, crushed
    50g pine nuts
    2 x 25g packs basil, leaves only, plus extra to serve
    20g pecorino, grated, plus extra to serve
    150ml extra virgin olive oil


    1. Put the flour in a food processor with 200ml water and a pinch of salt. Follow the method for the pasta dough recipe (omitting the eggs), adding more water if necessary.

    2. While the dough rests, make the pesto. Put the garlic and pine nuts in the small bowl of a food processor or blender and whizz until smooth. Add the basil leaves and whizz again, then add the grated cheese before gradually blending in the olive oil; season.

    3. Cut the dough into quarters. Take one quarter, keeping the rest covered in cling film, and roll out on a lightly floured surface into a cylinder about 1.5-2cm in diameter. Use a sharp knife to cut into 1cm slices. Lightly flour each slice and rub briskly between the palms of your hands to create little sausage shapes with tapered ends (also known as trofie). Put onto a tray dusted with semolina; repeat with the remaining dough.

    4. Cook the potatoes in a large pan of boiling salted water for 10 minutes, then add the beans and cook for 2-3 minutes. Add the trofie and cook for a further 2-3 minutes, until al dente. Drain, reserving a ladle of the cooking water. Put everything back in the pan, along with the pesto and reserved cooking water, then toss together. Divide between 4 plates or bowls and serve scattered with extra basil leaves and grated pecorino. 

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue


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