A Ligurian Masterclass: Trofie with Pesto, Potatoes and Fine Beans

If you were to sit down at a wooden table in a seaside trattoria in Genoa, this is the dish you would likely find. Pasta al Pesto is the heartbeat of Ligurian cuisine, but a truly authentic version—the kind a Nonna would serve—includes two humble additions that transform the dish: potatoes and fine green beans.

By using Carluccios authentic Trofie pasta and the premium Pesto from our online deli, you can recreate this coastal classic with a minimum of fuss and maximum of flavour.

The History: The "Tutto Insieme" Method

The tradition of boiling potatoes and beans in the same pot as the pasta is a clever historical technique born from efficiency and flavour. In the rugged hills of Liguria, water and fuel were precious resources. Cooking everything together—tutto insieme—saved time and energy.

However, the reason the tradition persists today is the texture. As the potatoes boil, they release a small amount of starch into the water, which helps the pesto emulsify. The potatoes themselves soften until they almost melt into the sauce, while the beans provide a fresh, crisp "snap" that cuts through the richness of the basil and pine nuts. It is a perfectly balanced harmony of soft, firm, and creamy.

Ingredients (Serves 2)

• 250g Trofie (The traditional twisted pasta shape of Liguria)

• 1 jar Authentic Pesto (Our premium Ligurian pesto)

• 100g fine green beans, trimmed and halved

• 1 medium waxy potato, peeled and cut into 1cm cubes

• Ligurian Extra Virgin Olive Oil

• Sea salt

Method

1. The Single Pot Technique

Bring a large pan of water to a rolling boil and add a generous amount of sea salt. Add the cubed potatoes first, as they take the longest to cook. After about 2 minutes, add the Trofie pasta and the green beans to the same water.

2. The Art of Timing

Cook everything together for approximately 10–12 minutes. The goal is for the pasta to be al dente at the exact moment the potatoes are tender and the beans are cooked through.

3. Save the "Liquid Gold"

Before draining, reserve a small cup of the cloudy pasta water. This water is packed with starch from the pasta and the potatoes, and it is the secret to a restaurant-quality sauce.

4. The Cold Mix

Pesto is a raw sauce; it should never be cooked over direct heat, as this dulls the vibrant basil flavour. Place the Pesto into a large, room-temperature serving bowl. Add a splash of the reserved pasta water to the pesto and stir to loosen it.

5. Assemble

Drain the pasta, beans, and potatoes, and add them immediately to the bowl with the pesto. Toss vigorously so that the creamed potato and starchy water create a silky green glaze that clings to the twists of the Trofie.

How to Serve

Divide the pasta into bowls and finish with a light drizzle of Ligurian Extra Virgin Olive Oil. This dish represents the soul of Italian home cooking—using simple, larder-friendly ingredients to create something deeply nourishing and historically rich.

Bring the taste of the Italian Riviera home by shopping our Spring in Liguria collection today.