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Authentic Trofie al Pesto Recipe
Liguria, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Trofie al pesto combines the hallmarks of the region's cuisine – trofie pasta and pesto – into a dish full of quintessentially rich Ligurian tastes. Trofie pasta, the short, twisty shaped noodles are made with only flour and water and traditionally, rolled by hand. Its swirly shape is a perfect complement to the steadiness of the pesto Genovese sauce, which is traditionally made with Basilico Genovese, Parmigiano Reggiano (or Grana Padano as a substitute), pine nuts, extra-virgin olive oil from the Ligurian Riviera, garlic (preferably from Vessalico), with an addition of one of the varieties of the pecorino cheese – Sardo, Romano, or Toscano. Diced potatoes and green beans are a common traditional addition, which makes for a more substantial and filling version of trofie al pesto. Some versions of the dish will include pancetta, and in some instances, the pesto is made with pistachio.
Cooking tips
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basil
Although the traditional recipe calls for the regionally grown Basilico Genovese (known to have a less minty flavor than its counterparts), any fresh basil will suffice. Small basil leaves should be used, and before the preparation of pesto, they should be washed in cold water and left to dry. -
cheese
The pesto Genovese sauce is made with two kinds of cheese, both with a DOP certificate: Parmigiano-Reggiano, and one of the varieties of Pecorino — preferably Pecorino Sardo, Romano, or Toscano. Alternatively, Grana Padano can substitute the Parmigiano-Reggiano, and other goat cheese or ricotta varieties can be used instead of Pecorino. The ratios of parmesan to pecorino slightly vary in different ... Read more -
olive oil
The most authentic choice would be regional oil. Extra virgin olive oils originating from the Ligurian Riviera are known for their fruity and overall mild taste that leaves enough space for the aroma of the ingredients it connects to shine through. -
pine nuts
In many instances, the pine cone seeds are sold slightly toasted. For this dish, it is preferred to use the pine cone seeds that originate from the Mediterranean, but if they are hard to get by, they can be substituted with walnuts, cashews, or almonds. -
trofie pasta
Trofie pasta is sold fresh and dried. It is preferred to buy trofie pasta fresh from the market (or in pasta fresca shops), as the noodles are softer and easier to cook. Aside from the regular “white” version based on durum wheat flour, trofie pasta also comes in other flavors. The most notable would be trofie bastarde, based on chestnut flour, commonly made during autumn and winter, as Ligurian Riviera ... Read more -
making homemade trofie pasta
The dough is made with only water, flour, and salt and needs no other additions. By thoroughly kneading the mixture of flour, salt, and water, the dough will take shape. Add flour or more water if the mixture is too dry or too wet. A well-defined dough should leave no traces on your fingers once you press into it or any traces on your working surface. After storing the dough for at least an hour in ... Read more -
pesto genovese preparation method
The ingredients for the pesto Genovese are traditionally crushed and ground by using a marble mortar and a wooden pestle. That process can be a bit time-consuming, and nowadays it is made faster by using a mixer, even though it is not recommended — the friction caused by the speed of the mixer makes the ingredients warmer than they should be, which ultimately changes the taste, as this sauce is optimally ... Read more -
trofie al pesto with potatoes and green beans
Most commonly used potatoes are small, fresh kipfler or red potatoes, cut into dices. The green beans should be trimmed before cooking and cut into halves or thirds. Both ingredients are cooked in the same bowl as the pasta, and while the pasta should be al dente for draining, the potatoes and the green beans should be soft when done. -
preparing pesto di pistacchi
Because pine nuts are the most expensive ingredient used for making the pesto, using pistachio can be an alternative that introduces a new flavor to the sauce. Most recipes use pistachio merely as a replacement for pine nuts, but there are versions that omit the basil leaves as well, bringing the sweet and savory qualities of pistachio further to the forefront. It is preferable that the pistachio ... Read more
Recipe variations
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Trofie al Pesto with Pistachio and Pancetta
Ready in 30minThis version of trofie al pesto also calls for pancetta and the pesto sauce is based on pistachios instead of pine nuts. The flavor of pancetta joined with sweet and savory aroma pistachios provide to the creamy pesto sauce is a delight to the taste buds.
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Trofie al Pesto
Ready in 2h 30minThis trofie al pesto recipe is divided into two sections: the traditional preparation of the trofie pasta and the preparation of the traditional pesto Genovese. Trofie noodles are traditionally made by hand, only with some water and durum wheat flour. If you are in a pinch with time, you can use store-bought trofie pasta — cook it according to package instructions — and just make the pesto.
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Trofie al Pesto Genovese with Green Beans and Potatoes
Ready in 30minSome versions of trofie al pesto recipes include cooked potato and green beans, which make this meal more substantial than its status of a regular first course might suggest. The potatoes and the green beans are cooked with the trofie pasta, and then all three are mixed with the pesto and served in warmed bowls, topped with salt, pepper, and grated pecorino.
Trofie al Pesto with Pistachio and Pancetta
PREP 10min
COOK 20min
READY IN 30min
This version of trofie al pesto also calls for pancetta and the pesto sauce is based on pistachios instead of pine nuts. The flavor of pancetta joined with sweet and savory aroma pistachios provide to the creamy pesto sauce is a delight to the taste buds.
Ingredients
340g (12 oz) trofie pasta
200g (7 oz) shelled pistachios, unsalted and cleaned
120 ml (½ cup) extra virgin olive oil
200g (7 oz) pancetta
50g (1.75 oz) Parmigiano Reggiano, grated
1 clove garlic
coarse salt, to taste
black ground pepper, to taste
Preparation
Step 1/5
Prepare a pot of water, add salt and bring it to a boil. Add pasta and cook it until al dente.
Step 2/5
Meanwhile, to prepare the pistachio pesto, add pistachios and garlic into a mortar or a mixer. Steadily crush and grind the ingredients, and gradually add grated cheese and extra virgin olive oil to the mix. If you're using a mixer or a food processor, make sure not to heat up the mixture. The pesto is ready when the cream becomes homogeneous.
Step 3/5
Cut the pancetta into slices about 5-6mm thin (approx. ¼ inch), and then cut the slices into strips. Put the strips in a lightly heated skillet and sauté them until they turn crispy and have a golden brown hue.
Step 4/5
Drain the pasta when it is al dente, and place it into a large bowl, together with the pesto and the pancetta. Mix the ingredients thoroughly, and if necessary, add some cooking water to make the pesto less dense.
Step 5/5
Serve, topped with Parmigiano-Reggiano, or season with salt or pepper added to taste.
Other Variations
-
Trofie al Pesto
Ready in 2h 30minThis trofie al pesto recipe is divided into two sections: the traditional preparation of the trofie pasta and the preparation of the traditional pesto Genovese. Trofie noodles are traditionally made by hand, only with some water and durum wheat flour. If you are in a pinch with time, you can use store-bought trofie pasta — cook it according to package instructions — and just make the pesto.
-
Trofie al Pesto Genovese with Green Beans and Potatoes
Ready in 30minSome versions of trofie al pesto recipes include cooked potato and green beans, which make this meal more substantial than its status of a regular first course might suggest. The potatoes and the green beans are cooked with the trofie pasta, and then all three are mixed with the pesto and served in warmed bowls, topped with salt, pepper, and grated pecorino.
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