Ligurian Trofie al Pesto Genovese with Green Beans & New Potatoes

Name: Ligurian Trofie al Pesto Genovese with Green Beans & New Potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: European
Ingredients: 400g artisanal Italian pasta or aged Carnaroli rice; 3 tbsp cold-pressed extra virgin olive oil; 4 garlic cloves, thinly sliced; 150ml dry white wine or Chianti Classico; 400g San Marzano plum tomatoes, hand-crushed; Fresh herbs (sage, rosemary, basil, flat-leaf parsley); 50g freshly grated Parmigiano-Reggiano or Pecorino Romano; Flaky Maldon sea salt and freshly cracked black pepper

An exquisite gourmet creation celebrating authentic culinary heritage, balanced spices, and fine artisanal technique.

Ingredients

• 400g artisanal Italian pasta or aged Carnaroli rice
• 3 tbsp cold-pressed extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 150ml dry white wine or Chianti Classico
• 400g San Marzano plum tomatoes, hand-crushed
• Fresh herbs (sage, rosemary, basil, flat-leaf parsley)
• 50g freshly grated Parmigiano-Reggiano or Pecorino Romano
• Flaky Maldon sea salt and freshly cracked black pepper

Preparation Steps

Prep & Aromatics

Gently warm olive oil over medium-low heat; add crushed garlic, aromatics, and fresh herbs until fragrant.

Sear & Deglaze

Sear the key ingredients in the aromatic oil until golden brown; deglaze with wine and reduce by half.

Simmer Sauce

Incorporate tomatoes or rich stock, bring to a gentle bubble, and simmer for 25 minutes until rich and glossy.

Toss & Emulsify

Cook pasta until al dente, reserve 1/2 cup starchy pasta water, and toss vigorously with the sauce to emulsify.

Garnish & Serve

Finish with freshly grated cheese, a drizzle of estate olive oil, and freshly cracked black pepper.