Italian
Trofie al Pesto Genovese
A vibrant and aromatic dish from Liguria featuring twisted pasta tossed in a fresh sauce of basil, pine nuts, garlic, and cheese.
Watch it madeZach Rodriguez · 1:01
Ingredients
- Fresh Basil50g
- Pine Nuts1 tbsp
- Parmesan Cheese2 tbsp
- Pecorino Cheese2 tbsp
- Garlic1 clove
- Extra Virgin Olive Oil1/2 cup
- Trofie Pasta400g
Method
- In a mortar or blender, combine fresh basil leaves, pine nuts, garlic, and a pinch of coarse salt.
- Crush or pulse until a paste forms, then gradually mix in the grated Parmesan and Pecorino cheeses.
- Slowly drizzle in the extra virgin olive oil while mixing to create a creamy emulsion.
- Boil the Trofie pasta in salted water until al dente. Reserve a cup of pasta water.
- Toss the drained pasta with the pesto in a bowl (off the heat), adding a splash of pasta water to loosen the sauce if needed.
Common questions
Can I substitute walnuts or almonds for pine nuts in Trofie al Pesto Genovese?
Yes. Walnuts are the closest common substitute and give a slightly more rustic, bitter note. Almonds work too but taste less traditional. Use the same amount, and toast lightly first if you want a deeper flavor.
How long does it take to make pesto and cook the pasta together?
The pesto takes about 10 minutes to make, and Trofie usually cooks in 8–12 minutes depending on the brand. Start the pesto first, then boil the pasta so both are ready at the same time.
What are the most common mistakes when making pesto for Trofie?
The biggest mistakes are overheating the basil, adding too much oil too fast, and using the pesto directly over high heat. Also avoid overcooking the pasta. Toss everything off the heat and loosen with pasta water if needed.
How should I store leftover pesto or leftover dressed pasta?
Store leftover pesto in an airtight container in the fridge for up to 3 days, with a thin layer of olive oil on top to reduce browning. Dressed pasta is best eaten right away, but keeps 1 day refrigerated.
What is the best way to serve Trofie al Pesto Genovese?
Serve it immediately after tossing, while the pasta is warm and glossy. Finish with extra grated cheese and, if you like, a few whole basil leaves. A side of green beans or potatoes is also very traditional.