Trofie with Pesto and Potatoes
A classic Italian dish featuring trofie pasta tossed with fragrant basil pesto and tender potatoes. Perfect for a fresh, light, and flavorful meal.
Nutrition
Calories: 450cal
Carbohydrate: 60g
Protein: 10g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 1 pound (450g) trofie pasta
- 2 cups (300g) potatoes, peeled and diced
- 1 cup (240ml) homemade or store-bought basil pesto
- 1/4 cup (60ml) pasta cooking water
- Salt to taste
- Freshly ground black pepper, to taste
- 1/4 cup (25g) grated Parmesan cheese
- 1 tablespoon (15ml) olive oil
Instructions
- Fill a large pot with water and add a generous pinch of salt. Place it over medium-high heat and bring it to a boil.
- Once the water is boiling, add the diced potatoes. Cook them for about 5 minutes. This is to make sure they start to soften before adding the pasta.
- Add the trofie pasta to the pot with the potatoes and cook according to the package instructions, usually for 10-12 minutes, until both pasta and potatoes are tender.
- Before draining, reserve 1/4 cup of the pasta cooking water which you will use to adjust the sauce’s consistency.
- Drain the pasta and potatoes together using a colander and set aside briefly.
- In the same pot, while it’s still hot, add the pesto sauce along with the reserved cooking water and olive oil.
- Return the pasta and potatoes to the pot. Toss everything together gently, ensuring the pasta is evenly coated with the pesto. If necessary, adjust the thickness of the sauce with additional pasta water.
- Taste and adjust the seasoning with salt and freshly ground black pepper.
- Serve the pasta hot, sprinkled with grated Parmesan cheese.
