Trofie with Pesto, Potatoes and String Beans

 

This Trofie with Pesto dish is from the Italian region of Liguria. The blend of the pesto with the pasta, potatoes and string beans make a perfect combination. It’s a hearty meal perfect for the fall.

Trofie pasta is a specialty of the region. It’s simply made with durum wheat flour and water. No eggs are used in making this type of pasta. It’s rolled by hand into a long squiggly shapes and commonly served with Pesto Genovese..

The pesto genovese also originated from this region due to the abundance of basil that is grown in the area. It simply consists of basil, garlic, pine nuts, cheeses and olive oil.

Serves 4 people.

Trofie Pasta

INGREDIENTS

• 3 cups of all purpose flour (preferably durum wheat flour)

• 1 tsp of salt

• 1 cup of cold water

  PREPARATION

• In a large bowl, mix together the flour and salt.

• Slowly add the water while mixing with a fork.

• When the dough starts getting thicker start kneading it with your hands.

• If the dough is too sticky just add a little more flour.

• Place the dough on a lightly floured board and knead thoroughly for around 10 minutes until the dough is smooth.

• Wrap the dough with plastic wrap and refrigerate for at least 1 hour.

• Sprinkle some Semolina flour over a cookie sheet.

• Dust a surface with some all purpose flour.

• Cut a piece of the dough off and roll it into a long rope around 1/3 of an inch thick.

• Cut the rope into 1/4 inch pieces.

• Using the palm of your hands, place the dough at the heal of your hand and roll it forward until the ends are tapered and the dough is twisted.

• Place the passionate cookie sheet and coat with the semolina flour.

• Repeat until all the dough is used up.

  Potato, String Beans and Pesto

• INGREDIENTS

• 2 large white potatoes, peeled and cubed

• 1/2 pound of string beans, ends snapped

• 30 fresh basil leaves

• 4 cloves of garlic

• 2 tsps of fresh grated Parmesan cheese

• 2 tsps of fresh grated Romano cheese

• 1 Tbls of pine nuts

• 1/8 tsp of salt

• Extra virgin olive oil

  PREPARATION

• Bring a medium size pot of water to a boil and cook the string beans until slightly tender.

• Remove the string beans with a slotted spoon and set aside.

• Add the potatoes to the water and cook until tender.

• Drain and set aside.

• Using a mortar and pestle or a food processor, mince the basil, garlic and pine nuts together until well blended.

• Once finely minced add the cheeses.

• Slowly blend in the oil until you have the right consistency of the pesto. It should be a light creamy texture.

• In around 6 quarts of boiling salted water, cook the pasta for around 10 minutes.

• Drain the pasta and pour it back into the pot.

• Add the pesto sauce, string beans and potatoes and stir until everything is well coated.

• Plate and serve with extra parmesan.

http://www.great-chicago-italian-recipes.com/trofie_with_pesto.html