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Trofie with Pesto, Green Beans, and Potatoes


Twisted trofie pasta and pesto sauce, served here with potatoes and green beans, is a Ligurian specialty.

  • Servings: 6

Source: Martha Stewart Living, February 2005


  • 12 ounces fingerling or small new potatoes
  • Coarse salt
  • 1 pound trofie (or fusilli or penne)
  • 4 ounces green beans, trimmed and halved crosswise
  • Basic Pesto
  • Freshly ground pepper
  • Freshly grated Parmesan cheese, for serving


  1. Cut potatoes into 1/2-inch-thick rounds or pieces and cover with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer potatoes until tender, about 10 minutes. Drain.

  2. Bring one large pot and one medium pot of water to a boil; add salt to both. Add pasta to large pot; cook until al dente. Add green beans to medium pot; cook until tender, 5 to 6 minutes. Drain pasta and green beans.

  3. Heat pesto in a large skillet over medium heat until warm. Stir in potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.

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