Not sure what to make for dinner? Well, we’ve decided for you and this Trofie al Pesto Pasta recipe from our pals at Eataly Toronto is the clear winner. Pesto is so herby, delicious, and just so darn good that you just can’t pass it up. The best part is that it’s quick to make and uses minimal ingredients so you likely have everything you need already in your fridge and pantry. Plus, the addition of green beans basically makes it a salad — good enough for us!
Here’s how to make this tasty Trofie al Pesto Pasta recipe!
- 1 six-ounce jar basil pesto, about 3/4 cup
- 1 pound trofie pasta
- 6 small red potatoes, boiled and halved
- 1 cup young green beans
- Sea salt, to taste
- Extra virgin olive oil, to taste
- Bring a large pot of water to boil, then season it with salt until it is as salty as the sea.
- Set up a large bowl filled with ice water nearby.
- Drop the green beans into the boiling water until they turn bright green, about 1 to 2 minutes.
- Move them from the boiling water to the ice bath. Once cool, drain and dry the blanched green beans.
- Place the pesto, boiled potatoes, and blanched beans in a 12- to 14-inch saute pan and set aside.
- Bring 6 quarts of water to a boil, and add two tablespoons of salt. Cook the pasta in the boiling water until it is al dente, then drain, reserving 1 cup of the pasta’s cooking water.
- Add the pasta to the pesto in the saute pan but do not place overheat. Toss to combine, and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the pesto.
- When the pasta is completely combined with the pesto and vegetables, place the dish into a warmed serving dish, and serve.
Photo & Recipe: Eataly Toronto