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Trofie al Pesto Genovese

Matt Austin


Trofie al Pesto Genovese

Recipe from The Telegraph

Pesto hails from Liguria, in the north-west of Italy, where basil is sweeter and more aromatic than elsewhere. Pesto, in our minds, only is worth it when made fresh.

Prep Time: 10 minutes | Cooking Time 20 minutes

Serves: 4 as a starter or 2 as a main


For the pesto:

  • 20g pine nuts, lightly toasted

  • 50g fresh basil leaves and any soft stalks

  • 1 garlic clove, peeled and crushed

  • 100-120ml extra virgin olive oil

  • 4 Tbsp. freshly grated pecorino or Parmesan

  • Extra virgin olive oil, for drizzling

For the pasta:

  • 300-350g trofie or any other similar shaped pasta

  • 100g green beans

  • 4 peeled, cooked medium waxy new potatoes

  • 60g butter


  • Step 1. Put the pine nuts, basil, garlic, 100ml oil and a good pinch of sea salt in a food processor and coarsely blend.
  • Step 2. Add the grated cheese and blend again briefly, then transfer to a bowl.
  • Step 3. Cook the pasta according to the packet instructions, then drain and return to the pan. Meanwhile, cook the beans for a couple of minutes in a separate pan and drain. Cut each potato lengthwise into six wedges.
  • Step 4. Toss the pasta, beans and potatoes together with the butter in the pan on a low heat, adding as much pesto as you'd like to coat, seasoning if necessary.
  • Step 5. Transfer to warmed serving dishes. If you have any pesto left, just keep it in an airtight container in the fridge.

What You'll Need