Italian 15 min

Sfoglio al Pesto Genovese

Name: Sfoglio al Pesto Genovese
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 400g trofie or trenette pasta; 2 medium waxy potatoes, peeled and cut into ½-inch cubes; 1 cup haricots verts, trimmed and cut in half; 2 cups fresh basil leaves, tightly packed; 2 cloves garlic; 3 tablespoons pine nuts, lightly toasted; ½ cup extra virgin olive oil; 2 oz Parmigiano Reggiano, grated; 1 oz Pecorino Romano, grated; Flaky salt and black pepper to taste

vegetarianquick

Ingredientsfor 2

520

Cal

16g

Protein

68g

Carbs

22g

Fat

1400g trofie or trenette pasta
22 medium waxy potatoes, peeled and cut into ½-inch cubes
31 cup haricots verts, trimmed and cut in half
42 cups fresh basil leaves, tightly packed
52 cloves garlic
63 tablespoons pine nuts, lightly toasted
7½ cup extra virgin olive oil
82 oz Parmigiano Reggiano, grated
91 oz Pecorino Romano, grated
10Flaky salt and black pepper to taste

Order ingredients on Instacart

Instructions

1
Make the pesto: pound basil, garlic, pine nuts, and a pinch of salt in a large mortar and pestle, working in a circular motion until a green paste forms. Gradually incorporate olive oil. Stir in both cheeses. Taste — authentic pesto is bright, herbal, and rich, not completely smooth. Alternatively, pulse briefly in a food processor.
2
Cook pasta, potatoes, and haricots verts together in the same pot of generously salted boiling water. Add potatoes when the water boils, then pasta according to package time, and haricots verts in the last 3 minutes.
3
Reserve ½ cup pasta water before draining everything together. In a large bowl, thin the pesto with a splash of pasta water. Add the hot drained pasta, potatoes, and beans and toss gently to coat. Add more pasta water as needed for a creamy consistency. Serve immediately.