Trofie al Pesto
A Ligurian pasta shape (trofie) served with the classic pesto sauce. A regional specialty.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Trofie pasta and pesto sauce both originated in Liguria, Italy. Pesto's origins can be traced back to ancient Roman times, with a precursor sauce called 'moretum' made from herbs, cheese, garlic, and olive oil. Trofie pasta, a hand-rolled shape, likely evolved from simpler pasta shapes made with just flour and water, born out of necessity and local ingredients.
Trofie al Pesto is deeply ingrained in Ligurian culinary culture, representing the region's focus on fresh, high-quality ingredients and simple preparations. It's more than just a meal; it's a symbol of Ligurian identity and a celebration of its local produce.
Regional Identity
Trofie al Pesto is considered a quintessential Ligurian dish, showcasing the region's culinary heritage and commitment to using local ingredients. It is a staple in Ligurian homes and restaurants.
Family Traditions
The preparation of pesto, especially making it from scratch with a mortar and pestle, is often a family tradition passed down through generations. The dish is often enjoyed during family gatherings and special occasions.
Celebration of Basil
The use of Genovese basil, considered the best basil in the world, highlights the importance of specific regional ingredients in Ligurian cuisine. The dish is a true celebration of this aromatic herb.
Trofie al Pesto is defined by its fresh, herbaceous, and slightly nutty flavor profile. The dish is dominated by the bright, vibrant pesto which delivers a strong basil aroma and the richness of olive oil and cheese.
The fresh basil pesto is the star, providing a pungent and sweet herbal flavor. Garlic adds a sharp bite, while pine nuts offer a subtle, buttery, and slightly resinous nuttyness. Parmigiano-Reggiano and Pecorino Sardo contribute salty, umami-rich, and sharp cheesy notes. The extra virgin olive oil binds the ingredients together, adding a smooth, fruity richness. Trofie pasta, with its twisted shape, provides a pleasant chewiness and captures the pesto sauce beautifully.
Use Fresh, High-Quality Ingredients
The quality of the basil, olive oil, cheese, and pine nuts is crucial for an authentic and flavorful pesto. Opt for Genovese basil if available, extra virgin olive oil with a fruity flavor, freshly grated Parmigiano-Reggiano and Pecorino Sardo, and good-quality pine nuts.
Make Pesto with a Mortar and Pestle
While a food processor is convenient, using a mortar and pestle gently crushes the basil leaves, releasing their essential oils without bruising them, resulting in a more vibrant and flavorful pesto. It also creates a better texture.
Salt the Pasta Water Generously
Salting the pasta water well seasons the pasta from the inside out, enhancing the overall flavor of the dish. The water should taste like seawater.
Reserve Pasta Water
Before draining the pasta, reserve some of the starchy pasta water. Adding a little of this water to the pesto sauce helps to emulsify it and create a smoother, creamier consistency that clings better to the pasta.
Warm the Pesto Slightly
Gently warming the pesto before tossing it with the pasta helps to release its aroma and allows it to coat the pasta more evenly. Avoid overheating, as it can darken the basil and affect the flavor.
Explore additional Italian dishes and restaurants
Explore ItalianDiscover top dining spots and culinary experiences in Genova.
Explore GenovaLearn more about the food culture, restaurant scene, and culinary heritage of Italy.
Explore Italy