Trofie al Pesto Genovese
Twisted pasta with basil & pine-nut pesto
Ingredients
- 400 g Trofie
- 2 bunches Basil
- 30 g Pine nuts
- 1 clove Garlic
- 60 g Parmigiano-Reggiano
- 20 g Pecorino Sardo
- 100 ml Extra-virgin olive oil
- 40 g Salt
Method
- Bring a pot of water to a boil. Salt heavily.
- Strip the basil leaves. Rinse and pat them dry.
- Pound the garlic and a pinch of salt to a paste in the mortar (or pulse in a food processor).
- Add the pine nuts and crush until creamy.
- Work the basil in a little at a time, crushing against the bowl until vivid green.
- Stir in the cheeses, then drizzle the oil while stirring to a loose sauce.
- Drop the trofie and cook one minute shy of al dente (firm to the bite).
- Reserve a mugful of pasta water, then drain.
- Loosen the pesto with a spoonful of warm pasta water, then toss with the trofie off heat.
- Plate at once with extra pesto if you like.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Trofie al Pesto Genovese
Trofie al pesto Genovese is the signature pasta of Liguria, pairing hand-rolled trofie with pesto alla Genovese, the raw basil sauce that carries the name of Genoa. Trofie are short, twisted spindles of pasta whose grooves and curls trap the sauce, and the pesto itself is uncooked: basil, garlic, pine nuts, and two cheeses bound with fruity olive oil. Traditionally the sauce is made in a marble mortar with a wooden pestle, which crushes the basil rather than chopping it, releasing oils without bruising the leaves to a dull brown. The pairing of sweet Parmigiano and sharper Pecorino Sardo gives it depth beyond a single cheese.
The result is fresh, herbaceous, and grassy-green, with pine nuts lending a soft richness and garlic a gentle bite that stays raw and bright. Because nothing is cooked, the quality of the basil and oil is everything, and the pesto is loosened with a spoonful of warm pasta water and tossed with the trofie off the heat so it stays vivid and never turns to a cooked, muddy sauce. In Liguria it's often cooked with potato and green beans added to the pot, but on its own it's a quick 25-minute main. Serve it as soon as it's tossed, while the color and aroma are at their peak.
Trofie al Pesto Genovese: frequently asked questions
How many calories are in Trofie al Pesto Genovese?
A serving has about 709 calories — 21.7g protein, 77.4g carbs, 34.3g fat, 3.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Trofie al Pesto Genovese gluten-free?
As written, no — it contains Trofie. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Trofie al Pesto Genovese dairy-free?
Not as written — it uses Parmigiano-Reggiano, Pecorino Sardo. Swapping those for a plant-based alternative makes it dairy-free.
How long does Trofie al Pesto Genovese take to make?
About 22 minutes start to finish, but only around 16 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Trofie al Pesto Genovese make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.