A timeless classic of Ligurian cuisine, enriched by the intense and refined aroma of Parmigiano Reggiano Vacche Rosse. The trofie, a symbol of Liguria, combine with fresh pesto, crunchy green beans, and potatoes for a first course that speaks of tradition and superior quality.
Peel the potatoes and cut them into small cubes.
Clean the green beans and cut them into pieces about 3 cm long.
Bring plenty of salted water to a boil; add the potatoes and green beans and cook for 5 minutes.
Add the trofie to the same water and cook everything together for another 8-10 minutes, until the pasta is al dente and the vegetables are tender.
Drain and transfer to a large bowl.
Immediately season with Genoese pesto and half of the grated Parmigiano Vacche Rosse, mixing gently.
Plate and complete each serving with the remaining Parmigiano Vacche Rosse.
Consume immediately to appreciate the freshness of the pesto. Store in the refrigerator, tightly sealed, for a maximum of 1 day. Do not freeze.
Italia, Liguria
| Energy (kcal) | 134.35 |
| Carbohydrates (g) | 5.31 |
| of which Sugars (g) | 0.54 |
| Fat (g) | 9.76 |
| of which Saturates (g) | 1.76 |
| Protein (g) | 6.52 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.42 |
