Trofie al Pesto alla Genovese with Potatoes and Green Beans. A classic Ligurian dish: trofie pasta tossed with potatoes and green beans, finished with homemade basil pesto. It’s full of bright flavour, simple to prepare and makes a satisfying, healthy meal.
Trofie is a small hand-rolled pasta shape typical of Liguria. One of the most traditional ways to serve it is with Pesto alla Genovese — basil pesto — and the addition of potatoes and green beans turns it into a hearty, complete dish.
For true authenticity you would use Genoese basil, Ligurian olive oil, Italian garlic, pine nuts and Pecorino cheese. If you can’t source those exact regional ingredients, choose the freshest, highest quality alternatives you can find and the result will still be excellent.
See the recipe below with ingredient notes, step-by-step photos, tips, variations and a short video. For the printable recipe, scroll to the recipe section at the bottom.
Ingredients – what you need
Below is a photo showing everything required plus a few ingredient tips.
- Trofie pasta – a short hand-rolled pasta from Liguria. If you can’t find trofie, use a small pasta shape or even gnocchi in a pinch.
- Potatoes – use boiling potatoes, peeled and cut into small, bite-sized cubes so they cook quickly.
- Green beans – trimmed and cut into bite-sized pieces (halves or thirds depending on length).
- Basil – fresh basil is essential; pick leaves that are bright and not bruised.
- Pine nuts – traditional for pesto; walnuts or cashews are suitable substitutes if needed.
- Garlic – fresh garlic for the best flavour.
- Pecorino or Parmigiano – Pecorino Romano is traditional; Parmigiano Reggiano works well too. Avoid pre-grated cheese for best taste.
- Olive oil – use good quality extra virgin olive oil.
- Salt – sea salt or kosher salt to season.
Step by step photos and recipe instructions
Preparation tips
- Bring a large pot of water to a rolling boil and salt it generously.
- Peel and dice the potatoes into roughly 1/2 inch (1 cm) cubes and cut the green beans into bite-sized pieces so everything cooks evenly.
Step 1 – Make the pesto: combine basil, pecorino, garlic, pine nuts and olive oil and blend with an immersion blender until smooth. Alternatively, use a mortar and pestle for a more rustic texture.
Step 2 – Add the pasta and potatoes to the boiling water. After 5–6 minutes add the green beans and cook together until the pasta is al dente and the potatoes are tender (about 9–10 minutes total depending on pasta).
Step 3 – Reserve 1/2 cup (120 ml) of the starchy pasta cooking water before draining. Stir 1–2 tablespoons of that water into the pesto to loosen it into a thick sauce.
Step 4 – Drain the pasta, potatoes and green beans, then toss them with the pesto in a large bowl. Add a splash more reserved pasta water if needed to coat everything evenly. Taste and season with salt, then serve.
Recipe tips and FAQs
- Cut vegetables small and even – this ensures the potatoes cook quickly and everything is easy to eat together.
- Use fresh pesto – avoid jarred pesto for this recipe; homemade pesto provides far better aroma and flavour.
- Do not cook the pesto – heat dulls the basil’s fragrance. Let the pasta sit briefly after draining if it’s very hot, then mix with the pesto so the sauce warms without cooking.
Trofie is a short twisted pasta traditionally made from semolina and water, common in Ligurian cuisine.
Best eaten immediately, but this dish also works well chilled as a pasta salad. Stored in the refrigerator, it will keep for up to 2 days.
Fresh pesto keeps in the fridge for up to 3 days. It may darken slightly as the basil oxidises; stir before using.
More quick and easy pasta recipes
- Easy Tuna Pasta with Tomatoes and Capers
- Creamy ’Nduja Pasta with Baby Spinach
- Sausage and Cavolo Nero Pasta
- Pici, Cacio e Pepe (Authentic Recipe)
- Pasta al Limone (Creamy Lemon Pasta)
If you try this Trofie al Pesto Genovese or any recipe from the site, please rate it and leave a comment to share how it turned out — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video to help you get it right.
Trofie al Pesto Genovese with Potatoes and Green Beans
By Emily
Ingredients
- 3 cups Trofie pasta (400g)
- 2 cups green beans (170g), cut in half or thirds
- 1 lb potatoes (450g), peeled and diced
- 2 tightly packed cups fresh basil (50g)
- 2 tbsp pine nuts (25g)
- 2/3 cup freshly grated Pecorino or Parmigiano Reggiano (40g)
- 1 small clove garlic
- 1/3 cup olive oil (65ml)
- Salt, to season
Instructions
- Bring a large pot of salted water to a boil. Peel and cube the potatoes into about 1/2 inch (1 cm) pieces and cut the green beans into bite-sized pieces.
- Make the pesto by blending basil, pecorino, the garlic clove, pine nuts and olive oil until smooth. Season with a pinch of salt and set aside.
- Add the pasta and potatoes to the boiling water. After 5–6 minutes add the green beans and continue cooking until the pasta is al dente and the potatoes are tender, about 9–10 minutes total.
- Reserve 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta, potatoes and beans.
- Add 1–2 tablespoons of reserved pasta water to the pesto to loosen it into a thick sauce.
- Toss the pesto with the pasta, potatoes and green beans in a large bowl. Add more reserved water if needed to coat everything evenly, then season to taste and serve.
Video
Notes
- Do NOT use jarred pesto: fresh homemade pesto gives far better aroma and flavour than jarred versions.
- Do not cook the pesto: heat will blunt the basil’s fragrance. If needed, let the pasta cool briefly before tossing with the pesto.
- Storage: best eaten fresh, but leftovers keep in the fridge for up to 2 days and work well cold as a pasta salad.
Helpful Info for All Recipes
- I generally use extra virgin olive oil in these recipes.
- Vegetable sizes are medium unless stated otherwise.
- All recipes are tested in a fan (convection) oven where applicable.
Nutrition
Carbohydrates: 79 g |
Protein: 19 g |
Fat: 24 g
Nutrition information is an estimate and should be used as a guide only.
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