We had a pesto pasta dish so good at Upper East Side's Dopo East restaurant that we just had to bug Executive Chef Patrizio d'Andrea for the recipe. Trofie pasta, a short, twisted shape, originates from Genova, the capital of Liguria where you'll find some of the best olive oil in Italy. What else comes from that region? Pesto Genovese, which any native will assure you is the only true basil pesto, and the only one worth eating. Fine by us. Says Chef Patrizio: 

"This is one of the most famous Ligurian recipes, traditional trofie pasta with cubed potatoes, steamed green beans and bright earthy pesto in a one-pot dish. High-quality ingredients make this simple dish shine."