Trofie with pesto genovese

Ingredients (for 4 people)

Basil leaves 160 g
Garlic 1 or 2 cloves
Grated Parmesan cheese 60 g
Pecorino 70 g
Extra virgin olive oil 150 g
Pine nuts 70 g
Salt to taste.

Preparation

Clean the crushed garlic, grated cheese, the remaining oil and blend again. Season with salt and set aside.

Peel the potatoes and cut them into slices 1 cm thick, then get some strips and then cubes. Wash the green beans, trim them and cut them into 5 cm pieces; boil them in salted water and drain when they are still crunchy and a nice bright green.

Put a pot of water on the stove and bring it to a boil. Add the coarse salt, pour in the potatoes and, after 2 minutes, the trofie.

When the pasta is cooked (for fresh trofie it will take a few minutes), drain it, but set aside one or two ladles of cooking water that you will need to make the pesto more fluid. Pour the ingredients into a bowl in which you will also add the green beans and pesto; mix well, and plate the trofie with pesto, potatoes and green beans.

Quality and Certifications

The continuous investments in Quality Control made by CLAS are aimed at maintaining the highest degree of efficiency.

CLAS has thus obtained the most important and strictest international certifications to guarantee its customers quality and safety at the highest levels.

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Certificazioni di Qualità

I continui investimenti nel Controllo Qualità effettuati da CLAS sono volti a mantenere il più alto grado di efficienza.

In questo modo CLAS ha ottenuto le più importanti certificazioni internazionali per garantire ai propri clienti qualità e sicurezza ai massimi livelli.

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