Updated: Aug 31, 2020
Listed as one of the TOP 5 Ingredients in the Italian Pantry an iconic Italian pesto is made with basil grown along the Ligurian coast in the kingdom of pesto near Genoa. Here tender, young, sweet tasting leaves combined with a buttery, gentle tasting Ligurian olive oil, garlic, pine nuts, grated sheep’s cheese and a scant amount of freshly grated Parmigiano-Reggiano in the right proportions to bring out the maximum flavor and aroma of this most favored Italian ingredient.
The right preparation liberates the flavors of the herbs and garlic and the flavors absorb the olive oil which is added at the end to conserve it and loosen it into a sauce with the consistency of heavy cream.
A sauce without flour that can turn pasta, poultry, pizza, potatoes and just about anything it touches into a dish with the fragrance and flavor of Ligurian sunshine.
Ligurian Basil Pesto with Trofiette and Green Beans
Bring a large pot of salted water to a boil over medium-high. Add 8 ounces (about 3 cups) of green beans cut into 2 inch pieces, and cook until just cooked through and tender, about 2 minutes and 30 seconds. Using a spider, transfer beans to a colander, and set aside. Return water to a boil over medium-high, and add 8 ounces of trofiette (spiral shaped ) pasta. Cook, stirring often, until al dente, about 10 minutes. Reserve 1 cup cooking liquid; pour pasta and remaining cooking liquid into colander over beans. (This will warm the beans if they have begun to cool).
Transfer pasta and beans to serving bowl and toss with enough pesto to combine. Add some of the reserved cooking liquid, 1 tablespoon at a time, to loosen pesto, ensuring pesto evenly coats pasta mixture. Serve immediately, passing extra pecorino or parmigiano cheese at the table.
Recommended: Ligurian Basil Pesto from CosituttiMarketPlace.
More About Pesto: Pesto Envy