Trofie al Pesto Genovese
Hand-rolled trofie curls cling perfectly to bright basil pesto in this Ligurian classic, brightened with tender green beans and waxy potatoes cooked right in the pasta water.
Ingredients
- 1 pound trofie pasta (fresh or dried)
- 2 cups packed fresh basil leaves
Instructions
- In a food processor, pulse the basil, pine nuts, garlic, and 1/2 teaspoon salt for 30 seconds until roughly chopped.
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