What’s for Dinner?
Trofie with Pesto, Potatoes, and Green Beans
-Courtesy of Chef Tom Fosnot, ROCCA Kitchen & Bar
This is a great recipe for the single chef – the ingredients are simple, it’s something different, the pasta can be frozen, and the pesto could also be frozen if you have extra. You could also serve this with a simple green salad for an excellent light dinner or lunch.
For the pesto
2 cups packed basil leaves
Pinch of salt
1 clove garlic
1 TB toasted pine nuts
1 TB pecorino cheese, grated
1 TB parmesan cheese, grated
½ cup EVOO
1. In a mortar and pestle, tear basil into manageable pieces and place a ¼ cup of basil in the mortar and add a small pinch of salt. The salt is important because it will help break up the basil. Pound the basil with the pestle gently so that the basil breaks down, but is not pulverized. Slowly add basil in ¼ cup increments until all is broken up. They should me well ground, but still retain their color.
2. Add garlic clove and pound, might need to add another pinch of salt.
3. Add nuts and pound.
4. Add cheese and mix.
5. Add EVOO and mix.
6. Store in a refrigerated sealed container with a little EVOO covering top to maintain color. Pesto will keep refrigerated for three days.
For the potatoes and green beans
2 cups of store bought trofie or orrechiette
¼ cup green beans, cut into ½ inch pieces, blanched
1 potato, diced and cooked, reserve 1/4 cup of cooking water
2 TB pesto
1 TB butter
½ cup grated parm
1. In a sauce pot bring some salted water to boil.
2. Add trofie and cook until trofie rise to the top.
3. In a separate pan, bring potato water to simmer, add green beans and potatoes and then add trofie.
4. While hot, finish trofie with pesto and butter and garnish with grated parm.