For Ligurians, there are only two pasta shapes that, along with potato gnocchi, are acceptable for use when it comes to serving their green basil pesto, andthese are trenette (long thin ribbons, often made with a little chopped borageblended into the dough) and trofie (the local, short corkscrew-shape). Pesto istraditionally made towards the end of the summer in large amounts, when thebasil plants are flowering and at their most pungent, and it is then preserved for the winter months. Many different versions of the basic sauce exist; the recipes vary from household to household. This traditional way of enjoying the pastatogether with pesto, potatoes and beans is typical of the city of Genoa.
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