Trofie with Pesto


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

When in Genoa, we came to realize that the “proper” way to eat pesto Genovese is with a specific type of tightly spiraled pasta called trofie, we tried it for the first time among the locals at the restaurant Il Genovese near Piazza Colombo, where we were lucky to get a table during their busy lunch rush. My adaptation of the dish includes some additions that make it a meal.


Boil together:

  • 8 oz (225 g) trofie pasta
  • 2 c (280 g) halved mini potatoes (should be about 1-in/2½-cm pieces)


Cook according to the pastas package instructions, but for about 10 min, or until the potatoes are fork-tender & pasta is al dente

when they’re done, turn the heat off & stir in 1½ c (165 g) trimmed, sliced green beans. Cover & let sit 1 min.

Strain all & toss with ¼ c (60 ml) pesto (store-bought or homemade). Serve hot.