Trofie with Basil Pesto, Tomatoes, Beans and Potatoes
This Ligurian (Italian Riviera) specialty is twisted pasta spirals tossed with Genoese Pesto, cherry tomatoes, blanched green beans and an unexpected addition of sliced boiled potatoes. Serve it family style on a platter with crusty bread and a crisp green salad.
- Serves
- 6
Directions
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Turn out the dough onto a lightly floured work surface and keep it covered with plastic wrap when not being used. On a baking sheet, sprinkle 1/4 cup semolina flour around for the finished trofie.
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Cut a 2/3-inch strip from the dough with a knife or sharp pastry cutter. Use both hands to roll it into a 1/3" thick rope. Cut the strip into 1/4" wide “pillows.”
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Pick up one pillow with your right hand and place it at the heel of your left hand. Hold your left hand in place over the baking sheet with semolina. Roll your right hand forward in a fast motion applying light pressure.
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The piece of pasta will turn into a little twisted cylinder with tapered ends; then drop it onto the baking sheet. Don't roll your hands back and forth or you'll untwist the pasta. Repeat with remaining pieces dropping them around the sheet so that they touch as little as possible. Dust them with more semolina as needed, to prevent sticking.
From Shawnie's class “Taste of the Italian Riviera”
