(Ligurian trofie with vegetables - Our recipe)

Time: preparation: 30 minutes ........ cooking: 50 minutes 250 g (8 1/2 oz) Ligurian fresh trofie 300 g (10 1/2 oz) string beans (or French beans) 250 g (8 1/2 oz) peeled potatoes 35 g (1 1/4 oz) fresh basil 2 tablespoons pine nuts 3 anchovy fillets in oil 2 tablespoons dried chives 2 teaspoons dried marjoram 10 tablespoons extra virgin olive oil Grated Parmesan cheese, if you like Salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This recipe of ours derives from classical Ligurian trofie with pesto sauce but it has some differences; for example we don't use garlic and so our basil sauce is very different from pesto. However this dish is very light and tasty.

You can also use frozen string beans. Steam potatoes and string beans; in this way vegetables don't absorb too much water.
Wash accurately basil and purée it with pine nuts and 2 tablespoons olive oil in a blender or food processor until smooth.
When potatoes and string beans are ready, prepare the dressing for your pasta. Put the ingredients in this sequence in a non-stick frying pan: the remaining oil, anchovy fillets, string beans and potatoes (cut in medium pieces), chives, marjoram and basil sauce. Season to taste with salt and cook over a gentle flame. Stir with a wooden spoon only few minutes later; in this way anchovy fillets melt in oil. Stir with delicacy for not breaking into pieces all the vegetables.
Meanwhile cook trofie in a large kettle of boiling salted water according to package directions until al dente stage. Pour them into the pan with the dressing and finish cooking pasta in the sauce.
Serve hot; if you want you can sprinkle with grated Parmesan cheese.

What's the right wine?
Our suggestion is: Riviera Ligure di Ponente Vermentino (Ligurian white wine)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".