Troccoli with pesto and almonds

Product combined with the recipe

troccoli Scatola 14 cf

Ingredients for 4 people

  • 600 g of Troccoli pasta
  • 150 gr. of Genovese pesto
  • 200 grams of potatoes
  • 200 grams of beans
  • 100 grams of roasted and chopped almonds
  • parmesan cheese
  • 100 cl of cream
  • salt. How to make pesto: Ingredients: a big bunch of basil with small leaf
  • 30 grams of pecorino cheese
  • 50 grams of parmesan cheese
  • 60 grams of pine nuts already peeled
  • 1 dl of extra virgin olive oil
  • salt
  • ½ clove of garlic
  • gross salt.


Toast the pine nuts for about 2 min, clean the basil leaves with a damp cloth (not to lose part of their perfume). (Pour into a marble mortar some grain of salt, add the garlic and start to crush with the wooden pestle, add the leaves of basil, pine nuts and the two grated cheeses, finally mix all with the oil). Wash and peel the potatoes, cut in thick slices and add them and the green beans in a pot with salted boiling water. Let cook for 10 minutes. Cook the Troccoli pasta in the same water together with the potatoes and beans. Drain the pasta with potatoes and beans and put them in a frying pan, add the pesto, cream, cheese, half amount of the almonds and skip everything for a few minutes. Serve hot.

Other recipes

Other products