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Trofie Alla Genovese.

Trofie Alla Genovese.

METHOD:

1. Boil ten small potatoes until cooked but not falling apart and chop into bite-sized pieces.

2. Boil 75g of troffie pasta per person, in a large saucepan of salted water, for fourteen minutes or until al dente.

3. Halve 75g of french beans per person and add them to the water cooking the pasta about halfway through.

4. When cooked, drain the pasta and beans, reserving a ladle of cooking water.

5. Add the potatoes to the pasta and beans and stir one teaspoon of pesto per person. Coat thoroughly and loosen the mixture if needed by adding the saved cooking water.

6. Season to taste with parmigiano regiano and serve.

Additional Details
Recipe Type:
Pasta

May we suggest?

Trofie

Trofie

Provenance:
Puglia
Weight:
500g
Department:
Pasta
Serving Suggestion:
Pesto genovese
Suitable For Vegans:
Yes
£4.50
Pesto Genovese

Pesto Genovese

Provenance:
Liguria
Size:
130g Jar
Serving Suggestion:
Sauces, antipasto
Department:
Pasta sauce
Suitable For Vegans:
No
£5.00
Parmigiano Reggiano DOP Superiore

Parmigiano Reggiano DOP Superiore

Milk:
Cow's, animal rennet
Cheese Type:
Firm
Provenance:
Emilia Romagna
Weight:
around 300g or kg piece
£17.40
Vacuum packed with an ice pack, delivered next day by APC