While in Italy (October 2026), Tony and I had Trofie al Pesto a couple of times for dinner. It's a delicious pasta with green beans, cubed potatoes, and pasta tossed in a basil pesto sauce. It's a traditional recipe from the Liguria region of northwest Italy.
We followed THIS recipe but cut down the ingredients since it was just the two of us. We did make enough for leftovers, which we will add some rotisserie chicken.
My notes:
I think I used too much olive oil for the pesto. And I probably should have pureed the pesto a little longer. Still, it was delicious.
I didn't do the optional step in boiling the basil leaves. When I made the sauce, it was a beautiful bright green color.
Tony prepared the beans and potatoes (unpeeled).
It was delicious, but again, less oil next time in the pesto.
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