Pasta
Basil Pesto with Trofie
A vibrant dish from Genoa, combining fresh aromatic basil pesto with twisted pasta shapes for a burst of summer flavor.
Watch it madePasta Grannies · 2:53
Ingredients
- Trofie or Fusilli Pasta400g
- Fresh Basil2 cups
- Pine Nuts50g
- Parmesan Cheese80g
- Extra Virgin Olive Oil100ml
Method
- In a food processor, blend fresh basil, pine nuts, garlic, parmesan, and olive oil into a smooth paste.
- Boil the trofie pasta (or fusilli) in salted water with cubed potatoes and green beans if desired.
- Reserve a splash of cooking water, then drain the pasta.
- Mix the pesto with the hot pasta and a little cooking water off the heat to create a creamy coating.
Common questions
Can I substitute another pasta for trofie in basil pesto pasta?
Yes. Fusilli, linguine, trenette, or spaghetti all work well because the ridges or shape help catch the pesto. If using a smooth pasta, save extra pasta water and toss thoroughly so the sauce clings evenly.
How long does basil pesto pasta take to make?
About 20 to 25 minutes total. Boil the pasta while making the pesto, and blend the sauce in 2 to 3 minutes. If adding potatoes and green beans, start them with the pasta so everything finishes together.
What are the most common mistakes when making pesto pasta?
Overheating the pesto, using too much garlic, and not adding enough pasta water are the biggest issues. Don’t cook the pesto in the pan; toss it with hot pasta off the heat to keep the basil bright and the texture creamy.
How should I store leftover basil pesto pasta?
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta may dry out, so add a spoonful of water or olive oil when reheating. Pesto itself can also be refrigerated separately for 3 to 5 days.
What should I serve with basil pesto trofie?
Serve it with a simple green salad, crusty bread, or roasted vegetables. If you want a traditional Ligurian-style meal, add boiled potatoes and green beans, and finish with extra grated Parmesan and a drizzle of olive oil.