Trofie Liguria

It’s been a miserable day, cold, wet, windy and dark. So what better dinner than something that reminded of our holiday in Italy this summer. One of the least memorable meals we ate led to my discovery of a type of pasta I suddenly adored: Trofie. Before leaving Italy for the long train journey back to London (via Paris) we picked some up. This recipe is, apparently, a traditional way of eating the pasta; it’s simple and rustic.


  • Four handfuls of Trofie pasta, dried
  • About 100grams Anya or other small ‘nutty’ flavoured potatoes
  • About 100grams fine green beans, trimmed
  • Half a jar of green basil pesto

First step is to chop the potatoes. These should be fairly chunky, and chopped diagonally, then boiled for about ten minutes. Use a slotted spoon to remove from the pan. Trim and steam the green beans in another pan at the same time – don’t overcook – these should be quite crunchy. About six minutes is enough, steaming; after that turn off the heat and keep them warm.

While the beans are steaming place the Trofie in the salted boiling water you have just removed the potatoes from. Boil as per instructions (my pasta took ten minutes) and drain. Mix together the beans, potatoes and Trofie with half a jar of pesto – keep as warm as you can, and serve immediately with freshly grated parmesan cheese and just a little salt and pepper. Great with a leafy salad with vine tomatoes and some roasted pine nuts, lightly dressed with olive oil and balsamic vinegar.

This pasta was so good we didn’t even think to take a photo till it was almost too late.

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Published in: on 1 November, 2008 at 11:49 pm  Leave a Comment  
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