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.
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 1
Strain all & toss with ¼ c (60 ml) pesto (store-bought or homemade). Serve hot.
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