Trofie con Fagiolini e Patate
Creamy, rustic pasta with tender green beans and potatoes finished with garlic and olive oil. A humble Sicilian classic that's ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 16g
Ingredients
- 1 lb trofie pasta
- ½ lb waxy potatoes (Yukon gold), unpeeled
- ¾ lb green beans, trimmed
- 4 garlic cloves, minced
- ⅓ cup olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut potatoes into 1/2-inch cubes. Cut green beans into 2-inch pieces.
- 2
Bring a large pot of salted water to a boil. Add potatoes and cook 6 minutes.
- 3
Add green beans and pasta to the pot. Stir and boil until pasta is al dente, ~9 minutes.
- 4
While pasta cooks, heat olive oil in a small pan over medium. Add garlic and sauté until fragrant, ~2 minutes.
- 5
Drain pasta, potatoes, and beans, reserving 1 cup pasta water.
- 6
Pour garlic oil over pasta. Add 0.5 cup pasta water and toss gently until silky, adding more water if dry.
- 7
Season with salt and pepper. Serve hot.
Tools you’ll need
- large pot
- small saucepan
- cutting board
- knife
- colander
- wooden spoon
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