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33cf7565 80dc 45c2 9598 77af470f4737  2016 09 22 18 15 01
Food52
Food52

We've tried, but we can't stop thinking about thirschfeld's cozy spin on this traditional Ligurian supper. Here's how to make it, in his words:

I could eat this every day. Sometimes I make it from scratch and then other times, like tonight I use leftovers. I started with Trofie pasta, peas and pancetta (leftovers). I boiled two sliced Yukon golds for 5 minutes and the added some Jade (my favorite variety) green beans to the pot for another three minutes. If you are making it from scratch start the pasta first and add the veggies appropriately. Then I tossed it with my favorite pesto (which this time of year means very abundant basil, pine nuts, and Parmesan). #weeknights #basil #realItalian #pasta #pesto