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Ingredients

  • 1 pound, Trofie (Pasta)
  • 2 medium, Russet or Yukon Gold potatoes - peeled and cut into 3/4 inch strips
  • 2 cups, fresh green beans - cut into 1 1/2 inch pieces
  • 1 1/2 gallons, boiling water
  • 1 tablespoon, coarse sea salt
  •  Epicurean Basil Extra Virgin Olive Oil
  • Parmigiano cheese
  • fresh ground black pepper
  • 1/3 cup, fresh basil - chopped
  • 1/2 cup, pine nuts - toasted

Method

  1. Add pasta and green beans to boiling salted water (salted water should taste like sea water) boil for 10 minutes
  2. Add potatoes and return to a boil, continue to cook for 5 minutes or until Trofie is al dente
  3. Drain
  4. Dress with Epicurean Basil Extra Virgin Olive Oil, shaved cheese, fresh grid of black pepper, basil, and pine nuts
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 10 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm