Trofie al Pesto: The Classic Recipe from Liguria

At Eataly, we love to explore the cuisine and culture of Italy's 20 regions. The northern coastal region of Liguria is especially celebrated for its light, herb-heavy dishes, and one of the most famous is trofie al pesto. Pesto comes from the Italian verb pestare, to grind or crush. True pesto genovese was created in the port city of Genova and is made with freshly ground basil under the Genovese DOP certification, Ligurian extra virgin olive oil, pine nuts, sea salt and garlic. Many varieties also include Parmigiano Reggiano and Fiore Sardo.

Our chefs remind us that pasta should "marry" the sauce. Pesto's match made in pasta heaven is trofie, a twisted, spiral-shaped pasta also native to Liguria. Its ribbed spirals pick up the fine consistency of pesto, bite after perfect bite.

Ingredients for 4 people

• 1 six-ounce jar basil pesto, such as Roi or Niasca Portofino (about 3/4 cup)
• 1 pound trofie pasta, such as Pisani or Alta Valle Scrivia
• 6 small red potatoes, boiled and halved
• 1 cup young green beans
• Sea salt, to taste
• Extra virgin olive oil, to taste

How to make Trofie al Pesto (Pesto Pasta)

1. Bring a large pot of water to a boil and season it with salt until it is as salty as the sea. Set up a large bowl of ice water nearby. Drop the green beans into the boiling water until they turn bright green, about 1 to 2 minutes. Move them to the ice bath. Once cool, drain and dry the blanched green beans.
2. Place the pesto, boiled potatoes and blanched green beans in a 12- to 14-inch sauté pan and set aside.
3. Bring 6 quarts of water to a boil and add two tablespoons of salt. Cook the pasta in the boiling water until al dente, then drain, reserving 1 cup of the cooking water.
4. Add the pasta to the pesto in the sauté pan, but do not place it over heat. Toss to combine and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the pesto.
5. When the pasta is completely combined with the pesto and vegetables, transfer it to a warmed serving dish and serve.