Trofie al pesto is one of the signature dishes of Liguria, the region around Genoa. The short, twisted pasta holds a fresh, uncooked sauce of basil, pine nuts, garlic, cheese and olive oil. Since the pesto never goes on the stove, the main things to get right are using good basil and keeping it away from too much heat.
Serves: 4 | Time: about 25 minutes
Ingredients
- 400 g trofie
- Salt for the pasta water
For the pesto
- 50 g fresh young basil leaves
- 30 g pine nuts
- 1 or 2 garlic cloves
- 45 to 60 g finely grated Parmigiano Reggiano
- 20 to 40 g finely grated Pecorino
- 80 ml mild extra-virgin olive oil
- A pinch of coarse sea salt
The Pesto Genovese Consortium recipe lists seven ingredients: Genoese basil, olive oil, Parmigiano Reggiano or Grana Padano, Pecorino, pine nuts, garlic and salt. Genoese basil can be hard to find elsewhere, so use the youngest, smallest-leaved basil you can get. A strong, peppery oil can make pesto taste bitter.
Method
Make the pesto in a mortar
- Wash the basil gently and dry it completely.
- Crush the garlic and coarse salt in a mortar. Add the pine nuts and work to a coarse paste.
- Add the basil a little at a time, using a circular motion to grind it against the sides of the mortar rather than pounding it.
- Stir in both cheeses, then slowly add the oil until creamy.
Or use a food processor
- Chill the bowl and blade for 15 minutes if you can, because the heat from the blade can darken the basil.
- Pulse the garlic, salt and pine nuts. Add the basil and pulse in short bursts.
- Add half the oil, pulse briefly, then stir in the cheese and remaining oil by hand.
Cook and combine
- Boil the trofie in salted water according to the packet. Fresh trofie takes far less time than dried, so check early. Save 1 cup of the water and drain.
- Put the pesto in a large warm bowl and stir in 2 or 3 tablespoons of the water to loosen it.
- Add the pasta and toss, adding more water as needed, until glossy. Do this in the bowl, not over the heat.
- Serve immediately, with a little extra Parmigiano if you like.
Traditional version with potatoes and green beans
In Liguria, pesto pasta is often served with potatoes and green beans, as noted by Visit Genoa. To make it, add 1 medium potato, peeled and cut into small cubes, and a large handful of trimmed green beans to the pasta water. Time them so they are tender when the trofie is done, usually adding them a few minutes before the pasta. Drain everything together and toss with the pesto, using a little more pasta water since the potato soaks it up.
Common problems
- Bitter pesto: Usually caused by strong oil, too much garlic or over-processing. Choose a mild oil and pulse in short bursts.
- Dark pesto: Heat and air oxidize basil. Keep the processor bursts short and don’t toss the pesto over the burner.
- Dry or clumpy pasta: Add pasta water and toss. The starch helps it cling without more oil.
- Too strong: Raw garlic gets sharper as it sits, so start with one clove if you prefer it mild.
Why trofie suits pesto
The twists of trofie give the sauce plenty of places to settle, and its firm chew contrasts with the smooth pesto. Visit Genoa describes it as a traditional local match. Read more in our trofie guide. If you can’t find it, trenette is the other classic choice, and casarecce or fusilli also work well.
Serving and storage
Serve as a main with a simple salad or as a first course before grilled vegetables or fish. Keep extra pesto in a clean, small jar in the fridge for a few days, covered with a thin layer of oil and with the surface smoothed. It also freezes well in small portions. Reheat leftover pasta gently with a splash of water, though it will lose some of its bright color.
Frequently asked questions
Can I use shop-bought pesto?
Yes. Fresh refrigerated pesto is usually closer to homemade than jarred. Check for olive oil, pine nuts and real cheese on the label.
Should pesto be heated?
No. The heat of the pasta is enough. Cooking pesto dulls the basil.
Can I use other nuts?
Walnuts or cashews make a tasty sauce and cost less, but it won’t be traditional pesto Genovese. For a nut allergy, leave the nuts out or check with your doctor before trying substitutes.
More from PastaLoverz
The history of the sauce is covered in Italia.it’s guide to pesto Genovese. For other quick dinners, try one-pan creamy mushroom pasta or creamy avocado pasta, and see our regional pasta guide for more Italian classics.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.