How to Make Trofie al Pesto – A Classic Ligurian Pasta Recipe

 

--- published by foodie Parmod.

Introduction

Trofie al pesto is a traditional pasta dish from Liguria, a coastal region in north-west Italy. Known for its twisted shape, trofie is the perfect pasta to hold the creamy, aromatic pesto sauce made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. This simple yet flavourful dish celebrates the freshness of Mediterranean ingredients and is surprisingly easy to recreate at home.

In this blog post, you’ll learn how to make Trofie al Pesto using British English, ideal for a weeknight dinner or a special meal with friends and family.

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What is Trofie?

Trofie is a short, hand-rolled pasta that looks like tiny twisted spirals. Traditionally made with just flour and water, trofie originates from the Ligurian town of Recco. Its texture and shape make it ideal for catching thick sauces like pesto, ensuring each bite is packed with flavour.

You can find dried trofie in most Italian delis or good supermarkets. Fresh trofie is also available in some artisan shops.

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Ingredients (Serves 2)

For the Pesto:

30g fresh basil leaves

1 garlic clove

20g pine nuts (lightly toasted)

30g grated Parmesan cheese (or Pecorino)

60ml extra virgin olive oil

Salt to taste

For the Pasta:

200g trofie pasta (fresh or dried)

1 medium potato (peeled and diced)

50g green beans (trimmed and cut into 2–3cm pieces)

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Instructions

Step 1: Make the Pesto Sauce

1. In a food processor or using a pestle and mortar, combine basil, garlic, pine nuts, and a pinch of salt.

2. Blend or crush until you get a rough paste.

3. Add the grated cheese and slowly drizzle in the olive oil while blending, until the mixture is smooth and creamy.

4. Taste and adjust seasoning if necessary. Set aside.

Tip: If using a blender, pulse in short bursts to avoid heating the basil, which can alter its flavour.

Step 2: Cook the Pasta, Potato, and Beans

1. Bring a large pot of salted water to the boil.

2. Add the diced potato and cook for 3–4 minutes.

3. Add the green beans and trofie pasta to the pot.

4. Cook according to the pasta packet instructions, usually around 10 minutes for dried or 3–5 minutes for fresh pasta.

5. Reserve a ladle of pasta water before draining everything together.

Step 3: Combine with Pesto

1. Return the cooked pasta, beans, and potatoes to the pot or a large mixing bowl.

2. Stir in the pesto, adding a little reserved pasta water to loosen the sauce as needed.

3. Mix gently to ensure the pasta is evenly coated.

Step 4: Serve

1. Plate the pasta and garnish with an extra sprinkle of Parmesan and a drizzle of olive oil.

2. Serve immediately while warm, accompanied by crusty bread or a light salad.

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Expert Tips

Use fresh, small-leaf basil for the best flavour and colour in your pesto.

Toast the pine nuts lightly in a dry pan for extra nuttiness.

Don’t overheat the pesto – it's best added off the heat to preserve its vibrant green colour and fresh taste.

Grate cheese finely so it blends well into the pesto without clumping.

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Variations

Vegan Option: Omit the cheese or use a vegan hard cheese alternative.

Nut-Free: Swap pine nuts for sunflower seeds or leave them out entirely.

With Lemon Zest: Add a little lemon zest to the pesto for a citrusy lift.

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Why You’ll Love Trofie al Pesto

Authentic Italian flavour with ingredients you can find easily.

Quick to prepare – ready in under 30 minutes.

Packed with fresh herbs and wholesome ingredients.

Versatile – you can use any short pasta if trofie is unavailable.

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Final Thoughts

Trofie al pesto is a beautiful example of how regional Italian dishes combine simple ingredients with powerful flavours. Whether you're making it for the first time or bringing a taste of Liguria back into your kitchen, this dish is guaranteed to impress.

Make this easy pasta recipe today and enjoy the fresh, aromatic charm of homemade pesto paired with the satisfying texture of trofie. Buon appetito!

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--- write ✍️ by foodie Parmod.