Eggless Pesto Genovese with Trofie
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz trofie pasta
- 1 medium yukon gold potato (about 5 oz), peeled and cut into ½-inch cubes
- 4 oz green beans, trimmed and cut into 1-inch pieces
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ⅓ cup pine nuts
- 1 small garlic clove
- ½ cup finely grated parmigiano-reggiano
- 2 tbsp finely grated pecorino romano
- ½ cup extra-virgin olive oil
- ¼ tsp fine sea salt, plus more for the pasta water
Instructions
- 1
Bring a large pot of water to a boil over high heat. Season generously with salt — the water should taste pleasantly salty.
- 2
While the water heats, make the pesto. Combine the basil leaves, pine nuts, garlic, and 1/4 tsp salt in a food processor. Pulse 8–10 times until the mixture is coarsely chopped. Scrape down the sides, then with the machine running, drizzle in the olive oil in a slow, steady stream until the pesto is smooth but still has some texture. Transfer to a large mixing bowl and stir in the Parmigiano-Reggiano and Pecorino Romano.
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