Trofie al Pesto Genovese
Genova, Liguria
The canonical trofie-pesto pairing of Genova — small, twisted pasta spirals (hand-rolled from a semola-water dough by rolling a small piece of dough against the palm with a rapid flicking motion) cooked together with diced potato and green beans, then dressed with pesto Genovese. The potato and green beans are a defining feature of the authentic preparation — not optional additions. The starchy potato helps bind the pesto to the pasta; the green beans provide sweetness and colour contrast. Pesto Genovese must never be cooked — it is added raw to warm pasta.