Genovese Le Trofie

• 1 pound, Trofie
• 2 medium, Russet or Yukon Gold potatoes – peeled and cut into 3/4 inch strips
• 2 cups, fresh green beans – cut into 1 1/2 inch pieces
• 1 1/2 gallons, boiling water
• 1 tablespoon, coarse sea salt
• il Fustino Basil Olive Oil
• Parmigiano cheese
• fresh ground black pepper
• 1/3 cup, fresh basil – chopped
• 1/2 cup, pine nuts – toasted

Directions:

1. Add pasta and green beans to boiling salted water (salted water should taste like sea water) boil for 10 minutes

2. Add potatoes and return to a boil, continue to cook for 5 minutes or until Trofie is al dente

3. Drain

4. Dress with il Fustino Basil EVOO, shaved cheese, fresh grid of black pepper, basil, and pine nuts

Trofie is Ligurian pasta made with flour and water, no eggs. It is rolled by hand into little squiggly shapes and served with basil olive oil or basil pesto. Trofie is almost impossible to buy outside of Liguria, and you will most likely never find it available in restaurants. Since the making of Trofie is extremely labor intensive, dough is cut into little pieces and each small piece is rolled between palms of hands, so plan to serve this dish the Ligurian way – in small portions as a first course.