PastaPestoVegetarian

Trofie with Pesto alla Genovese

Trofie is a short, thin, twisted pasta variety originating from Liguria, Northern Italy. It is only natural, then, that this typically Ligurian pasta should be paired with Pesto alla Genovese, the mother of all pesto. Stunningly simple and full of flavour, this recipe is a Filippo Berio firm favourite. This recipe was served at our Founder's Birthday Celebration. Recipe Courtesy of Giancarlo & Katie Caldesi

Prep Time: 10 mins
Cooking Time: 10 mins
4 people

Used in this recipe

Ingredients

Large handful of fresh basil leaves, roughly chopped
1 clove of garlic
100g pine nuts
Filippo Berio Extra Virgin Olive Oil
100g Pecorino cheese, freshly grated (Use the hard “Stagionato” type)
120g small new potatoes, boiled until tender but not mushy, sliced in half
120g green beans, cooked 'al dente'
400g Trofie Pasta

Method

Put basil, garlic and pine nuts into a pestle and mortar and crush until it is reduced to a paste.
Add Filippo Berio Extra Virgin Olive Oil and Pecorino cheese and mix well again.
Transfer in to a clean dish, and either use immediately or place in an airtight container, cover in a layer of Filippo Berio Extra Virgin Olive Oil, place in the refrigerator until ready to use.
Cook potatoes, green beans until cooked these can be cooked with the pasta in same pot boiling salted water.
When cooked drain and stir in the pesto.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.