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20 minutes

Fresh Trofie al Pesto

with Homemade Bruschetta & Garlicky Green Beans

Cooking time

20 minutes

Servings

2/4

Calories

780 /serving

Trofie is a pasta we could eat every day. Not only is it aesthetically pleasing, with its small size and twisted swirl, but it also provides a wonderful vehicle for chunky sauces like this one. Tonight, you’ll be tossing it in basil pesto, with peas and plenty of salty, tasty grana padano cheese. Top it with a quick-made fresh tomato bruschetta and serve a garlicky green bean salad on the side for a bright new take on pasta night.

We will send you:

  • 225g Green beans
  • 140g Cherry tomatoes
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 15ml Balsamic vinegar
  • 45ml Basil pesto
  • 30g Vegetable demi-glace
  • 100g Green peas
  • 300g Fresh trofie
  • 25g Grana padano
  • 7.5g Bruschetta spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Egg, Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
31 g
Saturated Fat
6 g
Sodium
1200 mg
Total Carbs
104 g
Sugars
11 g
Protein
28 g
Fibres
11 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Quarter the cherry tomatoes. Trim and discard the stem ends of the green beans; halve the beans crosswise. Mince the garlic. Pick the basil leaves off the stems; roughly chop the leaves.
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Cook the pasta & peas
Add the pasta and peas to the pot of boiling water. Cook, 3 to 4 minutes, until the pasta is al dente (still slightly firm to the bite) and the peas have softened. Reserving ½ cup cooking water (double for 4 portions), thoroughly drain the pasta and peas. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the green beans
While the pasta and peas cook, in a large pan, heat a drizzle of oil on medium-high. Add the green beans and ⅓ of the garlic. Cook, stirring frequently, 1 to 2 minutes, until the green beans are beginning to soften. Add 1 tbsp water (double for 4 portions); season with ⅓ of the spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer the cooked beans to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Make the bruschetta
While the green beans cook, in a small bowl, combine the vinegar, tomatoes, up to ½ of the remaining garlic (to taste), ½ the basil and 1 tbsp olive oil (double for 4 portions); season with ½ the remaining spice blend and S&P. Toss well.
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Make the sauce & finish the pasta
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring, 30 seconds to 1 minute. Add the pesto, demi-glace and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes; season with the remaining spice blend and S&P. Add the cooked pasta, peas, ½ the grana padano and the remaining basil. Cook, stirring, 1 to 2 minutes, until the pasta is coated. If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency. Season with S&P to taste.
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Plate your dish
Divide the finished pasta between your plates. Top with a spoonful of the bruschetta. Garnish the pasta with the remaining grana padano. Serve the garlicky green beans and any remaining bruschetta on the side. Bon appétit!