Trofie al pesto has become increasingly popular throughout mainland Italy and Sicily. It is one of the most famous pasta dishes from the region of Liguria. According to one culinary legend, the wives of the fishermen sat at the docks and made the trofie pasta into small, twisted shapes as they waited on the return of their husbands. Then at home they used a simple pesto recipe to create this delicious and inexpensive dish for their families. This dish is especially popular during the summer months.

Servings: 4

Ingredients:

• About 32 fresh basil leaves
• tablespoon pine nuts
• 1 clove of garlic, peeled
• 4 tablespoons of grated Parmigiano Reggiano cheese
• 340 grams of Trofie pasta or a short-sized pasta
• About 58 grams of fresh green beans
• 2 medium-sized potatoes, cut or sliced into small pieces
• Small amount of extra virgin olive oil
• Salt, to taste

Directions for the Pesto Sauce:

Put aside the traditional marble mortar and pestle, and use the electric blender.

Add the ingredients, gradually, into the blender in the following order: pine nuts, garlic, salt, cheese, and then olive oil.

Blend at low speed until all of the ingredients are finely chopped.

Directions for the Pasta:

Boil a large pot of water, and then add salt.

Add the green beans and potatoes, and cook until al dente.

Remove the vegetables, and put them into a bowl.

Boil the pasta in the same water used for the vegetables, according to the time given on the package of the pasta.

Drain the pasta into a large bowl, add the vegetables, and mix together. Save the water.

Add the pesto sauce into the bowl of vegetables and mix together, along with a few tablespoons of the water used in cooking the pasta.

Place on a serving dish, and serve immediately, with the cheese on the side. Buon Appetito!