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Trofie with pesto is a classic Ligurian dish that best represents the culinary tradition of Liguria. Trofie are a type of fresh pasta typical of this region, with an elongated, curly shape that perfectly captures pesto alla Genovese, a delicious sauce made with basil, pine nuts, garlic, pecorino cheese, and extra virgin olive oil. The freshness of the basil pairs perfectly with the soft texture and delicate flavor of the trofie, creating a simple yet refined dish that wins everyone over. Trofie with pesto is a true symbol of Italian cuisine and one of the most beloved dishes in the world.
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Place the flour on the pastry board, add the necessary salt, and knead, adding the required water to obtain a smooth and fairly firm dough
Break off pieces of dough the size of a hazelnut and rub them on the work surface with the palm of your hand so as to obtain many small twisted gnocchi-like shapes with tapered ends
Boil the trofie in a pot with plenty of salted boiling water for a few minutes, then drain them, season with the pesto, and serve
--- TIPS
Trofie with pesto is a traditional Ligurian dish, especially from that stretch of the Riviera di Levante from Camogli to Bogliasco
Sometimes the trofie dough is prepared by mixing a little chestnut flour into the white flour, whose sweet flavor contrasts pleasantly with the aromatic taste of the pesto
Rolling Pin
Mortar and Pestle
Italia, Liguria
| Energy (kcal) | 410.92 |
| Carbohydrates (g) | 43.88 |
| of which sugars (g) | 1.33 |
| Fat (g) | 21.26 |
| of which saturates (g) | 0.05 |
| Protein (g) | 13.96 |
| Fibre (g) | 1.95 |
