Quick & Easy Trofie al Pesto Genovese – Traditional Ligurian Pasta Recipe

Introduction:

Step into the sun-drenched hills of Liguria with this Quick & Easy Trofie al Pesto Genovese, a classic Italian pasta dish that celebrates simplicity, tradition, and bold, herbaceous flavor. Twisted little trofie pasta, perfect for catching every bit of vibrant pesto, is tossed in a fresh, homemade Genovese sauce made with fragrant basil, pine nuts, Parmigiano-Reggiano, and extra virgin olive oil. It’s the ultimate example of how just a few high-quality ingredients can create something truly magical.

Ingredients:

For 2–3 Servings:

For the Pasta:

1. 250g (about 9 oz) trofie pasta (fresh or dried)
2. Salt, for pasta water

For the Pesto Genovese:

1. 2 cups fresh basil leaves (packed)
2. ¼ cup pine nuts (or walnuts as a budget-friendly option)
3. 1–2 garlic cloves
4. ⅓ cup grated Parmigiano-Reggiano (or a mix of Parmigiano and Pecorino)
5. ⅓ cup extra virgin olive oil (plus more if needed)
6. Salt, to taste
7. 1–2 tablespoons pasta cooking water (to thin pesto, if needed)

Optional Traditional Add-Ins:

1. 1 small Yukon gold potato, peeled and cubed
2. A handful of green beans, trimmed and halved

(These are often boiled with the pasta in traditional Ligurian style)

Instructions:

Step 1: Prepare the Pesto

In a food processor or mortar and pestle, combine basil, pine nuts, garlic, and a pinch of salt. Pulse (or crush) until finely chopped. Gradually add cheese, then slowly stream in olive oil until the pesto is smooth and creamy. Taste and adjust seasoning. Set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the trofie. If using potatoes and green beans, add them to the same pot during the last 7–8 minutes of cooking. Cook until pasta is al dente (usually 10–12 minutes for dried trofie; less for fresh).

Step 3: Toss with Pesto

Reserve 1–2 tablespoons of pasta water, then drain pasta and vegetables. Return to the pot or a large mixing bowl. Add the pesto and a splash of the reserved pasta water to help coat evenly. Stir gently to combine.

Step 4: Serve & Enjoy

Plate the pasta and top with a drizzle of olive oil, extra cheese, and a crack of black pepper. Serve warm or at room temperature with crusty bread or a crisp white wine like Vermentino.

Optional Variations:

• Nut-Free: Swap pine nuts for sunflower seeds or omit entirely.
• Cheesy Twist: Add a spoonful of ricotta or a sprinkle of mozzarella before serving.
• Protein Boost: Top with grilled chicken, shrimp, or sautéed mushrooms.
• Zesty Upgrade: Add a squeeze of fresh lemon for brightness.

Why You’ll Love This Recipe:

• Authentically Italian – Straight from Liguria, this is pesto in its purest form.
• Quick & Easy – Fresh pesto in minutes, pasta on the table in under 20.
• Bold, Fresh Flavors – Basil, garlic, and cheese in perfect harmony.
• Customizable – Delicious as-is or with your favorite add-ins.
• Rustic Elegance – Beautiful enough to serve guests, simple enough for everyday.

Trofie al Pesto Genovese is more than just pasta—it’s a tribute to the sun, soil, and sea of Italy’s Ligurian coast. Once you try this dish, it just might become a staple in your kitchen.