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 A traditional Ligurian pasta, trofie are fine little spirals that were originally made with chestnut flour in the dough but are now most often made from pure wheat flour.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
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