Loretta Sebastiani

Loretta Sebastiani
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Ligurian trofie with vegetables
( Trofie con verdure )

Our original home cooking

This recipe of mine was inspired by the classic version of the Ligurian trofie with pesto, potatoes and green beans but it has some variations. For example, I make a simple basil sauce without garlic and cheese that has nothing to do with traditional pesto sauce. The dish is still very tasty and easy to digest.

difficulty: easy

time: 1 hour 20 minutes

calories: 447 (kCal)

Italian short pasta with green beans and potaoes. The image shows Genoese short pasta dressed with no-garlic pesto, green bean (string beans or French beans) and potato pieces

Ingredients / Serves 4

  • 250g (8 3/4 ounces) Ligurian fresh trofie or other short pasta
  • 300g (10 1/2 ounces) string beans
  • 250g (8 3/4 ounces) peeled potatoes
  • 35g (1 1/4 ounce) fresh basil
  • 1 tablespoon pine nuts
  • 3 anchovy fillets in oil
  • 1 tablespoon dried chives
  • 1 teaspoon dried marjoram
  • 3 tablespoons plus 2 teaspoons extra virgin olive oil
  • Grated Parmesan cheese, if you like
  • Salt
Difficulty:
easy recipe
Time:
preparation: 30 minutes
cooking: 50 minutes
total: 1 hour 20 minutes
How many calories in a serving?
Calories: 447 (kcal) 23 % - 1871 (kJ)
Protein: 11.0 (g) 22 % GDA
Total fat: 16.5 (g) 24 % GDA
Total carbohydrate: 51.3 (g) 19 % GDA
Sugars: 4.7 (g) 6 % GDA

Download free PDF version (223 download).

You can also use frozen string beans. Steam potatoes and string beans; in this way vegetables don't absorb too much water.
When potatoes and string beans are ready, prepare the sauce for your pasta. Put the ingredients in a non-stick frying pan in this sequence: the remaining oil, anchovy fillets, string beans and potatoes (cut in medium pieces), chives and marjoram. 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.
At the same time wash accurately basil and purée it with pine nuts and 1 tablespoon of olive oil in a blender or food processor until smooth. If the sauce is too thick add one or more tablespoons of water in which you are cooking pasta.
Drain pasta and transfer into the pan with the sauce.
Finish cooking pasta in its sauce.
Serve hot; if you want you can sprinkle with grated Parmesan cheese but we calculated nutrition facts without Parmesan.

What's the right wine for " Ligurian trofie with vegetables "?

Our suggestion is: Riviera Ligure di Ponente Vermentino (Ligurian white wine)