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 A traditional Ligurian pasta, trofie are fine little spirals that were originally made with chestnut flour in the dough but are now most often made from pure wheat flour.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