Pesto With Trofiette
This delightful recipe brings together tender Yukon Gold potatoes, vibrant basil pesto, and al dente trofiette pasta to create a flavorful and satisfying dish. The creamy pesto, made with fresh basil leaves, garlic, pine nuts, and Parmigiano-Reggiano cheese, complements the earthy potatoes and crisp haricots verts perfectly. Topped with a sprinkle of additional cheese and pine nuts, this dish is sure to please your taste buds with every bite. Serving six, this recipe is a wonderful option for a family dinner or a gathering with friends. Enjoy!
— Constant Cookbook
Ingredients
- 1/2 lb. Yukon Gold potatoes, cut into 1/8-inch
- rounds
- Coarse salt, to taste, plus 1/2 tsp.
- Leaves from 2 bunches fresh basil
- 1/4 cup pine nuts, toasted, plus crushed pine
- nuts for garnish
- 2 garlic cloves
- 1/4 cup grated Parmigiano-Reggiano cheese,
- plus more for garnish
- 1/2 cup olive oil, plus more as needed
- 1 lb. trofiette pasta
- 1/2 lb. haricots verts, trimmed
Instructions
- Put the potatoes in a pot and add cold water to cover by 2 inches; salt generously. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just tender, 8 to 10 minutes. Drain well and set aside.
- Put the basil, the 1/4 cup pine nuts, garlic and the 1/2 tsp. salt in a mortar. Using a pestle, grind with a rotating motion until a paste forms, about 5 minutes. Add the 1/4 cup cheese and continue grinding until well combined. Remove the pestle. Using a wooden spoon, briskly stir the pesto while drizzling in the 1/2 cup olive oil. Adjust the seasonings with salt. Pour a small amount of olive oil on top of the pesto. Set aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. During the last 3 minutes of cooking, add the haricots verts to the boiling pasta. Drain, reserving 1/4 cup of the cooking water.
- In a large bowl, combine the pasta, haricots verts, potatoes, pesto and the reserved cooking water and toss gently to combine. Garnish with cheese and crushed pine nuts. Serve immediately. Serves 6.
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