Trofie with pesto, green beans, and tomatoes is a fresh and delicious dish perfect for the warm season.
Very appreciated and famous in my region, Liguria. It’s impossible to visit my area without trying them.
Trofie are a true Ligurian institution just like pesto, and together they give their best!
It’s a dish that doesn’t need to be dressed up to get noticed. It stands well as it is: fragrant, sunny, full of energy.
With trofie and pesto, you have Liguria on your plate, sweetened by the unmistakable flavor of tomatoes. Green like her, red like a July sunset, and crunchy like a summer that never ends.
It’s an energetic but balanced dish: the carbohydrates from the pasta provide energy, while the good fats from the pesto (extra virgin olive oil, pine nuts) nourish without weighing down.
Rich in antioxidants: the basil and tomatoes provide substances that combat cellular aging
Ideal to serve for family lunches or with friends but also perfect to take as an outdoor lunch.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Trofie with Pesto
- 14 oz trofie
- 10.5 oz fresh green beans
- 3 tomatoes
- 4 tablespoons Genovese pesto
- to taste salt
- to taste extra virgin olive oil
Tools for Preparing Trofie with Pesto
- 1 Pot
- 1 Bowl
Steps for Preparing Trofie with Pesto
To prepare trofie with pesto, start by preparing the pesto (clicking above pesto you will find the recipe)
Thoroughly wash the tomatoes and green beans under running water. Remove the ends from the green beans and the skin from the tomatoes. Cut the tomatoes into cubes and, if the green beans are too long, break them in half.
Meanwhile, bring water to a boil with salt. When boiling, add the green beans first, and after about 3 minutes, also add the trofie. Cook until both are al dente.
Place the chopped tomatoes in a bowl with the pesto, adjust salt, and mix everything gently.
Drain the trofie and green beans and season. Add a drizzle of extra virgin olive oil and a few basil leaves, and the dish is ready to be enjoyed.
Storage and Notes
Trofie with pesto, green beans, and tomatoes can be stored in the fridge for two days in an airtight container or a plate wrapped with cling film. They are excellent served at room temperature.
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