This summer, I was fortunate enough to find a fruit and vegetable vendor displaying an excellent variety of green beans, obviously local. I rushed to stock up and make up for last year’s immense shortage! I craved them so much that I preferred to consume them simply throughout their season, meaning without experimenting with this or that new recipe—it even seemed like a waste! Only now, as we approach the final days, have I decided to end on a high note by preparing these baked trofie topped with a pesto that features green beans as the main stars, and I’ve already shared the recipe! Green beans are a valuable source of both vitamins and minerals. However, it is important to know that their beneficial properties are mainly linked to the antioxidants they are rich in, which help our body protect itself from the action of free radicals, thus preventing premature aging and inflammation. To ensure that these precious nutrients are absorbed at the table, the recommendation is to steam cook fresh green beans so that they do not disperse into the cooking water and remain as intact as possible. With this usual and necessary preamble, I recommend trying this vegetarian-style first course, not only because it is truly healthy and energetic, but also because it will be a great way to get your kids to eat vegetables, which will be partly blended into it instead of the classic béchamel! The deliciousness of this dish comes from its inner layer, abundant with vegetables like cherry tomatoes, grilled zucchini, and the green beans themselves, all flavored with slices of melted Calabrese dop Provola cheese. Finally, double green bean pesto rich in toasted hazelnuts and a few spoonfuls of pistachio pesto! Everything is sprinkled with a generous handful of homemade breadcrumbs and pistachio flour as if there were no tomorrow! A perfect dish for your most special lunches, to impress with simplicity and offer your guests a valid alternative to regular baked pasta that will have them licking their lips!
Source: https://www.greenme.it/salute-e-alimentazione/mangiare-sostenibile/fagiolini-proprieta-calorie/
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 9 oz green beans
- 1 oz grated Parmesan cheese
- 0.7 oz Pecorino cheese (grated)
- 1 oz toasted hazelnuts
- 0.7 oz pine nuts
- 1 clove garlic
- A few leaves basil
- 0.25 cup extra virgin olive oil
- 1 pinch salt
- 11.3 oz trofie (or another type of short pasta)
- 5.3 oz pistachio pesto
- 10.1 oz vegetable broth
- 5.3 oz yellow datterini tomatoes
- 5.3 oz red datterini tomatoes
- 5.3 oz green beans (already steamed)
- 1 zucchini
- 2.8 oz Provola cheese (mild, I use Silana)
- 2.1 oz grated Parmesan cheese
- 1.4 oz pistachio flour
- as needed breadcrumbs
- as needed butter (for the baking dish)
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Food Processor
- 1 Grill Pan
- 1 Knife
- 1 Baking Dish
- 2 Bowls
- 1 Saucepan
- 1 Colander
- 1 Spoon
Steps
To prepare the baked trofie with green bean and pistachio pesto, start with the green bean pesto by following the steps in this recipe (fig. 1).
Wash, trim the zucchini and slice it into not too thin rounds (fig. 2). Then grill them on a very hot griddle for 2-3 minutes on each side over low heat, lightly salting them on the surface (fig. 3).
Wash and cut the cherry tomatoes in half (fig. 4).
Transfer them to a bowl and drizzle with a splash of oil, a pinch of salt, and a few basil leaves, then mix (fig. 5).
Cut the green beans previously steamed into pieces using scissors, then lightly salt them, drizzle with another splash of oil, and mix (fig. 6).
Cook the trofie in plenty of salted water and drain them a couple of minutes less than the cooking time indicated on your package, then drizzle with a couple of tablespoons of oil to prevent them from sticking, keeping aside some cooking water (fig. 7).
Transfer half of the trofie into a large previously buttered baking dish and sprinkle with breadcrumbs (fig. 8).
Thin the green bean pesto with a couple of ladles of cooking water (fig. 9), then season the trofie with half of the green bean pesto and a few spoonfuls of the pistachio pesto, mixing well (fig. 10).
Add half of the cherry tomatoes, green beans, and zucchini. Drizzle with a ladle of vegetable broth as needed (fig. 11).
Garnish with half of the sliced Provola and half of the grated Parmesan cheese (fig. 12). Repeat the process to create a second and final layer with the remaining ingredients. Sprinkle with the remaining grated Parmesan, a few tablespoons of breadcrumbs, and finally the pistachio flour (fig. 13).
Put it in the oven at 392°F (200°C) for 25′, then turn on the grill for another 5′ lowering to 374°F (190°C). Turn off and take out of the oven.
Before dividing your baked trofie into portions, wait a few minutes for them to cool and set.
Serve with a drizzle of raw oil if you like and fresh basil.
And voilà… your baked trofie with green bean and pistachio pesto are ready to be enjoyed!
Bon Appétit from FeFè’s Kitchen!
Storage
👉 You can store the baked trofie with green bean and pistachio pesto in a suitable refrigeration container for 1-2 days, or freeze it for up to 3 months.
Tips
🟣 Try adding some pistachios on top for an even more inviting and tasty crust.
