A timeless classic of Ligurian cuisine, enriched by the intense and refined aroma of Parmigiano Reggiano Vacche Rosse. Trofie, a symbol of Liguria, are combined 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 potatoes and green beans and cook for 5 minutes.
Pour the trofie into 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 the Genoese pesto and half of the grated Parmigiano Vacche Rosse, mixing gently.
Plate and finish each portion with the remaining Parmigiano Vacche Rosse.
Consume immediately to appreciate the freshness of the pesto. In the refrigerator, sealed airtight, 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 |
