Author Notes
This is a traditional dish of Liguria.It is vegetarian, healthy, simple and delicious. It only takes 20 minutes to make and is loved by young and old alike. —woo wei-duan
Ingredients
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350 grams
trofie or trenette or linguine (can substitute fusilli if needed)
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1
medium potato rinsed, peeled, and cut into batons 2 cm x 1 cm x 1 cm
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75 grams
green beans, rinsed, ends cut, and cut in half
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250 grams
pesto
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20 grams
pecorino cheese, finely grated for serving
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sea salt
Directions
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Fill a large pot with 7 litres of water. Bring the water to a boil over high heat. Reduce the heat to low and add 70 grams of sea salt. Do not add oil to the water.
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When the water is boiling again, add the trofie and potatoes to the water, stirring occasionally.
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Five minutes before the end of the cooking time indicated on the package of the pasta, add the green beans.
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When the pasta is done, drain the water (reserving ½ cup of pasta water). Do not rinse the pasta. Divide the mixture evenly between 4 pasta bowls. Spoon the pesto into the bowls, stirring with the wooden spoon until evenly coated. Add 20 to 30 ml of pasta water a spoonful at a time to each bowl to loosen the sauce.
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Sprinkle the grated pecorino over and serve.
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