Trofie With Pesto Green Beans And Potatoes Recipes

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TROFIE WITH PESTO, GREEN BEANS, AND POTATOES



Trofie with Pesto, Green Beans, and Potatoes image

Twisted trofie pasta and pesto sauce, served here with potatoes and green beans, is a Ligurian specialty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

12 ounces fingerling or small new potatoes
Coarse salt
1 pound trofie (or fusilli or penne)
4 ounces green beans, trimmed and halved crosswise
Basic Pesto
Freshly ground pepper
Freshly grated Parmesan cheese, for serving

Steps:

  • Cut potatoes into 1/2-inch-thick rounds or pieces and cover with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer potatoes until tender, about 10 minutes. Drain.
  • Bring one large pot and one medium pot of water to a boil; add salt to both. Add pasta to large pot; cook until al dente. Add green beans to medium pot; cook until tender, 5 to 6 minutes. Drain pasta and green beans.
  • Heat pesto in a large skillet over medium heat until warm. Stir in potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.

TROFIE WITH PESTO, GREEN BEANS, AND POTATOES



Trofie with Pesto, Green Beans, and Potatoes image

Yield serves 4 to 6

Number Of Ingredients 15

12 ounces fingerling or small new potatoes, cut into 1/2-inch-thick rounds or pieces
Coarse salt
1 pound trofie (or fusilli or penne)
4 ounces green beans, trimmed and halved crosswise
Pesto (recipe follows)
Freshly ground pepper
Freshly grated Parmesan cheese, for serving
3 cups loosely packed fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove
1/2 teaspoon coarse salt
3/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper
(makes about 1 1/4 cups)

Steps:

  • Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer the potatoes until tender, about 10 minutes. Drain.
  • Bring one large pot and one medium pot of water to a boil; add salt to both. Add the pasta to the large pot; cook until al dente. Add the green beans to the medium pot; cook until tender, 5 to 6 minutes. Drain the pasta and green beans.
  • Heat the pesto in a large skillet over medium heat until warm. Stir in the potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.
  • Process the basil, pine nuts, garlic, and salt in a food processor until combined. With the processor running, add the oil in a slow, steady stream; process until smooth. Stir in the cheese. Season the pesto with pepper. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

PASTA, GREEN BEANS AND POTATOES WITH PESTO



Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories     dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

Steps:

  • Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
  • Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
  • Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

TROFIE ALLA GENOVESE



Trofie alla Genovese image

Pesto pasta combined with potatoes and french green beans... hands down one of the tastiest vegetarian dishes I've ever had. Homemade trofie takes it to a whole other level, but I didn't feel like getting into all that here. Not quite authentic?-the lemon and vegetable stock are mine.

Provided by Brian Genest

Time 2h

Yield 4

Number Of Ingredients 11

⅓ cup pine nuts
1 ½ cups chopped fresh basil
½ cup shredded Parmesan cheese
½ cup extra-virgin olive oil, or more to taste
4 cloves garlic, minced
salt and ground black pepper to taste
4 cups vegetable stock, or more as needed
8 ounces haricots verts
1 large russet potato, cut into 1/2-inch cubes
1 lb trofie pasta (preferably fresh)
4 wedges fresh lemon

Steps:

  • Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
  • Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
  • Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
  • Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
  • Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 26.3 g, Cholesterol 8.8 mg, Fat 37.5 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 437.2 mg, Sugar 2.2 g

TROFIE AL PESTO WITH GREEN BEANS RECIPE - (5/5)



Trofie al Pesto with Green Beans Recipe - (5/5) image

Provided by á-74973

Number Of Ingredients 4

1 cup of all purpose flour
1 cup of pesto
1 cup of green beans
2 tablespoons of olive oil

Steps:

  • 1. Mix 1 cup of all purpose flour with 1/3 cup of warm water 2. Knead the dough until it is shiny. Add more water if it's too dry and more flour if it's too wet 3. Wrap the dough in plastic wrap and let it rest for up to 2 hours 4. Cut the dough into strips. Roll each strip into ½ inch diameter logs 5. Cut the log into small cubes (like gnocchi) 6. Using the palm of your hands, roll it into a cylinder with tapered ends on both sides 7. Blanche the green beans for 5 minutes 8. Boil the pasta for 3-4 minutes. Strain them. 9. In a pan, heat oil 2 tablespoons of olive oil. Add blanched green beans, then boiled pasta and pesto and stir them well

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