Trofie al Pesto Genovese

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Trofie al Pesto Genovese

I love this classic way of serving pesto – with the beans and potatoes cooked in the same water as the pasta, it’s more like a main meal than a starter. This is done with various pasta shapes in Liguria, but the most typical are trenette (a thin flat pasta similar to linguine or bavette) and trofie. A traditional Ligurian pasta, trofie are fine little spirals that were originally made with chestnut flour in the dough but are now most often made from pure wheat flour. I love a glass of Gavi di Gavi with it, such as the one from Enrico Serafino just across the border in Piedmont.

Serves 4 as a starter

Ingredients
  • 150g baby green beans, trimmed
  • 30g cooking salt
  • 150g waxy potato, peeled and diced
  • 200g trofie pasta
  • ½ cup Pesto alla Genovese (see video below)
  • 25g cold butter, diced
  • Freshly grated Parmigiano Reggiano or Grana Padano, for serving
Method
  1. Cut beans into 2 or 3 slices lengthways, then once across to give thin matchsticks. Set aside.
  2. Bring 3 litres of water to the boil in a saucepan large enough to hold the pasta, potato and beans.
  3. Add salt, potato, beans and trofie and boil, stirring occasionally, for about 12 minutes, until pasta is just al dente.
  4. Meanwhile, put most of the Pesto in a large mixing bowl.
  5. Drain pasta, potato and beans, reserving some of the cooking liquid.
  6. Stir a tablespoon of the cooking liquid into the Pesto.
  7. Add pasta, potatoes, beans and butter and toss gently to combine well without breaking up the potato, adding a little more cooking water to give a creamy consistency.
  8. Divide between pasta bowls, top with remaining Pesto and parmesan and serve trofie al pesto Genovese immediately.
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What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus)
Di (Manly, NSW, Aus)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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