Classic, genovese-style basil pesto is typically paired in its home region of liguria with either trofie, a short, thin twisted pasta, or trenette, a long, thin, flat noodle, similar to tagliatelle. Trenette or trofie with pesto is often traditionally served with green beans and potatoes cooked together in the pot, a dish known as "Pasta al pestoavvantiaggiato" (pesto pasta with an advantage). It's a tasty combination, but the double-starch mixture of potatoes with pasta is also a bit heavy, making it a better choice for a fall or wintertime dish. In the summer, i prefer to make trofie tossed with pesto sauce and fresh tomatoes. The sweetness and tang of the juicy tomatoes pairs wonderfully with the rich, savory nutty-herbal flavors of the pesto and the pleasing chew of the trofie.
