Authentic Genovese Trofie al Pesto (Liguria Recipe)

My Trofie al Pesto recipe is inspired by a cooking class I took in Cinque Terre many, many years ago. This classic Ligurian pasta dish consists of simple ingredients like homemade pesto and pasta cooked perfectly al dente. Trofie al Pesto is a simple pesto pasta is silky and fresh. This dish features my Pesto alla Genovese recipe, but you can also use a high-quality store-bought pesto for a quicker meal!

I hope this delicious trofie pasta transports you to the Italian Riviera! For more coastal Italian dishes, check out my Pesto Bruschetta with Marinated Tomatoes! Some of my favorite recipes include my Fusilli alla Vodka, and my Carbonara!

Ingredients

• Trofie pasta – This kind of pasta adds a delightful chewiness and texture to the dish, perfect for soaking up the rich flavors of the pesto. When cooking trofie pasta, salt your water generously for added flavor.
• Basil –  This fresh herb infuses the pesto sauce with its fresh and aromatic flavor, giving the dish its signature taste of summer. Choose fresh, vibrant basil leaves and avoid any that are wilted or discolored
• Parmigiano Reggiano cheese – Parmigiano Reggiano adds a nutty and savory depth to the pesto, enhancing its richness and complexity. For the best flavor, opt for freshly grated Parmigiano Reggiano cheese rather than pre-grated. It’s worth the extra effort!
• Pecorino Romano cheese – Pecorino Romano cheese lends a sharp and tangy flavor to the pesto, balancing the creaminess of the Parmigiano Reggiano. Grate the Pecorino Romano cheese finely to ensure it blends seamlessly into the pesto sauce, creating a smooth texture.
• Pine nuts – Pine nuts contribute a rich and buttery taste to the pesto, while also providing a subtle crunch. You can toast the pine nuts lightly before adding them to the pesto for a deeper, nuttier flavor profile.

Step by Step Instructions

Step 1: Add the trofie pasta to salted boiling water and cook according to package instructions until al dente.

Before draining the cooked pasta, reserve about a cup of pasta water. You’ll likely only need about 1/2 cup for the sauce, but it’s never a bad idea to reserve extra.

Step 2: In a food processor fitted with the blade attachment, combine basil leaves, pine nuts, garlic, a pinch of salt, grated Parmesan, and Pecorino Romano cheese.

Process until the basil leaves are finely chopped and all ingredients are well combined.

With the motor running, gradually pour the olive oil in until the pesto sauce becomes smooth and creamy.

Step 3: Transfer the freshly made pesto sauce to a large mixing bowl. Add the starchy pasta water.

Step 4: Mix the pasta water into the pesto, adjusting amounts until you’ve reached your desired consistency.

Step 5: Add the cooked trofie pasta to the bowl with the pesto sauce and gently toss until evenly coated.

Step 6: If desired, garnish with additional grated Parmesan cheese and a drizzle of extra virgin olive oil. Divide the Trofie al Pesto among serving plates or bowls and serve immediately.

Tips and Notes

• Store-bought pesto – In a pinch, you can use store-bought pesto as a time-saving alternative. Substitute about 3/4 to 1 cup of store-bought pesto for the homemade version.
• Reserved pasta water – Reserve about a cup of pasta water, even though you’ll likely only need around 1/2 cup for the sauce. Having extra pasta water ensures you can adjust the sauce’s consistency as needed without diluting the flavor.
• Salt your water – Trust me, you want to adda few tablespoons of salt to a large pot of water for the best tasting pasta.

Recipe FAQs

Authentic Genovese Trofie al Pesto (Liguria Recipe)

Allie Hagerty

Indulge in the authentic flavors of Italy with our delicious Trofie al Pesto recipe. This Ligurian specialty combines tender pasta with vibrant basil pesto for a dish that's bursting with Mediterranean charm.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course, Pasta

Servings 4 people

Equipment

• measuring cups
• measuring spoons
• Large pot
• Food processor or blender

Ingredients

  

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For the Pasta

• 1 lb trofie pasta
• Pinch of salt
• 1/2 cup reserved pasta water

For the Pesto (If using homemade)

• 3/4 cup fresh basil leaves
• 1 garlic clove
• 1/2 cup extra virgin olive oil
• 6 tablespoons pine nuts
• 3/4 cup grated Parmigiano Reggiano cheese 3.5 ounces
• 6 tablespoons grated Pecorino Romano cheese 1.5 ounces

Instructions

 

Cook the Trofie Pasta:

• In a large pot, bring water to a boil. Add a generous pinch of salt to the boiling water.
• Add the trofie pasta to the boiling water and cook according to package instructions until al dente.
• Before draining the cooked pasta, reserve about a cup of pasta water. You’ll likely only need about 1/2 cup for the sauce, but it’s never a bad idea to reserve extra just in case.
• Set aside the reserved pasta water and proceed with draining the cooked pasta.

Prepare the Pesto (or use store bought)

• In a food processor fitted with the blade attachment, combine basil leaves, pine nuts, garlic, a pinch of salt, grated Parmesan cheese, and Pecorino Romano cheese.
• Process until the basil leaves are finely chopped and all ingredients are well combined.
• With the motor running, gradually pour in the olive oil in a steady stream until the pesto sauce becomes smooth and creamy.

Combine the Sauce and Pasta Water:

• Transfer the freshly made pesto sauce to a large mixing bowl.
• Gradually whisk in the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency.

Toss and Serve:

• Add the cooked trofie pasta to the bowl with the pesto sauce and gently toss until evenly coated.
• If desired, garnish with additional grated Parmesan cheese and a drizzle of extra virgin olive oil.
• Divide the Trofie al Pesto among serving plates or bowls and serve immediately.

Notes

Reserved pasta water – Reserve about a cup of pasta water, even though you’ll likely only need around 1/2 cup for the sauce. Having extra pasta water ensures you can adjust the sauce’s consistency as needed without diluting the flavor.

Nutrition Facts

Calories: 901kcalCarbohydrates: 88gProtein: 29gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gCholesterol: 28mgSodium: 533mgPotassium: 391mgFiber: 4gSugar: 4gVitamin A: 480IUVitamin C: 1mgCalcium: 443mgIron: 3mg

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