🌿 Trofie al Pesto Genovese (Trofie with Basil Pesto)

🍝 About the Dish:

Trofie is a short, twisted pasta from Liguria, traditionally hand-rolled. It’s the classic partner for Pesto Genovese, a vibrant green sauce made with fresh basil, pine nuts, and Parmigiano Reggiano.

Ingredients (Serves 2–3):

• 250g trofie pasta

• 50g fresh basil leaves

• 30g pine nuts (lightly toasted)

• 1 garlic clove

• 40g Parmesan cheese (grated)

• 20g Pecorino cheese (optional, for sharper flavour)

• 80ml extra virgin olive oil

• Salt to taste

• Optional: 1 small boiled potato (cubed) and a handful of green beans (traditional Ligurian addition)

Instructions:

1. Make the pesto:In a blender or mortar and pestle, combine basil, garlic, and pine nuts. Gradually add cheese and olive oil while blending until smooth but slightly textured. Season with salt. (Avoid overheating the basil while blending—it should stay vibrant green.)

2. Cook the pasta:Bring a large pot of salted water to a boil. Add the trofie and cook until al dente (usually 12–15 minutes).Optional: Add diced potato and green beans into the boiling water halfway through cooking.

3. Combine and serve:Drain the pasta (reserve a bit of the cooking water). Toss the hot pasta with the pesto sauce, adding a splash of cooking water if needed to loosen the sauce.

4. Top with more Parmesan and serve immediately.

🧀 Tip:

Authentic pesto is best made fresh and never cooked—always stir it into warm pasta off the heat. For the best flavour, use Genovese basil (small-leaf, sweet var