Trofie pasta with genovese pesto and green beans

In her book Olive Oil olive oil sommelier Wilma Van Grinsven-Padberg shares her knowledge of and love for olive oil. Including recipes to lick your fingers clean, such as this trofie pasta with genovese pesto and green beans.

Pesto pasta may not seem very special, but with this homemade pesto and pasta, you’ll get a truly exceptional dish.

How to make trofie pasta with genovese pesto and green beans

1. Knead the pasta flour together with the eggs, some salt and olive oil until you have a smooth dough. Let the dough rest, then roll it out until it is still 6 mm thick. Cut the dough into strips and shape them into trofie by rolling them with your finger in opposite directions until they have a twisted shape.

2. Toast the pine nuts and let them cool. Grind the nuts in a food processor together with the garlic and Parmesan cheese until you have a fine powder. Add the basil leaves and blend everything together with the olive oil and some sea salt into a coarse pesto.

3. Bring a pan of water and sea salt to the boil and cook the beans until tender but still firm. Rinse the beans with cold water immediately so they do not continue cooking, and halve the beans by pulling them apart.

4. Bring a large pan with plenty of water and salt to the boil and cook the trofie for 3 minutes. Transfer the pasta from the large pan to a frying pan together with a little of the cooking water. Add a few spoonfuls of the pesto and the cooked beans. Let this simmer briefly, then divide it immediately among four plates.

Also read:

• The ultimate tip for the creamiest pesto pasta
• 4x favorite types of pesto
• Flammkuchen with pesto and eel

Title: Olive Oil
Author: Wilma van Grinsven-Padberg
Publisher: Lannoo
Price: €25,99