Trofie with Pesto, Green Beans, and Potatoes Recipe

Name: Trofie with Pesto, Green Beans, and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Cover the potatoes with cold water by 2 inches in a medium saucepan.
2
Bring to a boil; add salt.
3
Reduce heat to medium; simmer the potatoes until tender, about 10 minutes.
4
Drain.
5
Bring one large pot and one medium pot of water to a boil; add salt to both.
6
Add the pasta to the large pot; cook until al dente.
7
Add the green beans to the medium pot; cook until tender, 5 to 6 minutes.
8
Drain the pasta and green beans.
9
Heat the pesto in a large skillet over medium heat until warm.
10
Stir in the potatoes, pasta, and green beans; cook until heated through.
11
Season with salt and pepper.
12
Serve with cheese.
13
Process the basil, pine nuts, garlic, and salt in a food processor until combined.
14
With the processor running, add the oil in a slow, steady stream; process until smooth.
15
Stir in the cheese.
16
Season the pesto with pepper.
17
The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Trofie with Pesto, Green Beans, and Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trofie with Pesto, Green Beans, and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions