Trofie pasta with pesto sauce is a classic Italian dish from the Liguria region, renowned for its rich culinary traditions. This dish combines the unique texture of trofie pasta with the vibrant flavours of fresh basil pesto, creating a simple and elegant meal. The trofie pasta, known for its twisted shape, is perfect for holding onto the luscious pesto sauce, ensuring every bite is flavoured.

About Trofie Pasta with Pesto Sauce

The pesto sauce, made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, offers a delightful mix of earthy, nutty, and slightly peppery tastes. This dish is a feast for the palate and a visual delight, with the bright green pesto providing a beautiful contrast to the pale pasta. Whether you’re looking for a quick weeknight dinner or an impressive dish for a dinner party, trofie pasta with pesto sauce is sure to satisfy.

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Delicious Trofie Pasta with Pesto Sauce

Recipe by Eric

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 400g trofie pasta

• 2 cups fresh basil leaves

• 2 cloves garlic

• 1/4 cup pine nuts

• 1/2 cup grated Parmesan cheese

• 1/2 cup extra virgin olive oil

• Salt and pepper to taste

Instructions:

• Prep the ingredients: Begin by washing and drying the basil leaves. Peel the garlic cloves.
• Make the pesto: In a food processor, combine the basil leaves, garlic, and pine nuts. Pulse until finely chopped. Add the Parmesan cheese and blend again. While the processor runs, slowly pour the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
• Cook the pasta: Bring a large pot of salted water to a boil. Add the profile pasta and cook according to the instructions until al dente. Drain the pasta, reserving a small cup of the pasta water.
• Combine pasta and pesto: Return the drained pasta to the pot. Add the pesto sauce and a few tablespoons of the reserved pasta water to help the sauce adhere to the pasta. Stir well to combine.
• Serve: Divide the pasta among plates, garnishing with extra Parmesan cheese and a few basil leaves if desired.

Ideas for Serving

• Garnish with Fresh Ingredients: Add a sprinkle of extra Parmesan cheese, fresh basil leaves, or toasted pine nuts for extra texture and flavour.
• Pair with Protein: For a more substantial meal, serve with grilled chicken, shrimp, or a simple side of sautéed vegetables.
• Accompany with Wine: A crisp white wine like Pinot Grigio or a light red like Chianti complements the flavours of the pesto sauce beautifully.

Nutritional Information (per serving)

• Calories: 450
• Protein: 10g
• Carbohydrates: 50g
• Fat: 24g
• Fiber: 2g
• Sugar: 2g

History

Trofie pasta with pesto sauce is a traditional dish from the Liguria region in northwestern Italy. Trofie, a hand-rolled pasta, has been a staple in Ligurian cuisine for centuries. The name “trofie” is believed to derive from the Genoese word “strufuggiâ,” meaning to rub or roll, referring to the pasta’s unique twisted shape. Pesto sauce, another Ligurian specialty, dates back to the Roman era. The combination of these two elements results in a dish that is both historically rich and deliciously satisfying.

FAQs

1. Can I use a different type of pasta?

While trofie is traditional, you can substitute it with other short pasta, such as fusilli, penne, or orecchiette.

2. How long can I store the pesto sauce?

Homemade pesto can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.

3. Can I make the pesto sauce without a food processor?

Yes, you can traditionally make pesto using a mortar and pestle. This gives the sauce a slightly different texture but an equally delicious flavour.

4. Is there a vegan version of this recipe?

Absolutely! Replace the Parmesan cheese with a vegan alternative or nutritional yeast.