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a bowl of Trofie al Pesto Genovese, twisted short pasta coated in vibrant green basil pesto with a glossy sheen, topped with grated Parmigiano, pine nuts, and fresh basil leaves.

Trofie al Pesto Genovese

This traditional Ligurian pasta dish brings together hand-rolled trofie and a fresh basil pesto made with Parmigiano, Pecorino, pine nuts, and extra virgin olive oil. Tossed with starchy pasta water, the sauce turns silky and clings beautifully to every twist of pasta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian (Ligurian)
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Basil Pesto
  • 2 cups fresh basil leaves washed and dried
  • 1 small garlic clove
  • 3 tbsp pine nuts or mix of walnuts and almonds
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 cup grated Pecorino Romano
  • 1/2 cup extra virgin olive oil plus more to taste
  • Salt to taste
For the Pasta
  • 10 oz about 280 g fresh or dried trofie pasta
  • Water for boiling
  • 1 tbsp salt for the pasta water
Optional Add-Ins
  • 1 small potato diced and blanched
  • A handful of green beans trimmed and blanched
  • Extra basil leaves and pine nuts for garnish

Method
 

Boil the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add trofie pasta and cook until al dente (3–4 minutes for fresh pasta, 10–12 for dried). Before draining, scoop out 1 cup of pasta water and set it aside.
Make the Basil Pesto
  1. Mortar & Pestle (Traditional):
  2. Crush the garlic and a pinch of salt first, then add basil leaves and grind until a green paste forms. Add pine nuts, cheeses, and slowly drizzle in olive oil while mixing until glossy.
  3. Food Processor (Quick Option):
  4. Pulse basil, garlic, nuts, and cheeses together. Add olive oil slowly until smooth. Avoid overheating the basil.
Emulsify the Sauce
  1. In a warm bowl, whisk 1/4 to 1/2 cup of the reserved hot pasta water into the pesto until it turns creamy and silky.
Combine Pasta and Sauce
  1. Toss the hot drained pasta immediately with the pesto mixture. Stir gently for about a minute until the sauce clings to each piece. Add more pasta water if needed for a glossy finish.
Serve
  1. Plate immediately. Drizzle with a bit of extra virgin olive oil, sprinkle with extra cheese and pine nuts, and top with a few fresh basil leaves.

Notes

  • Use fresh basil and extra virgin olive oil for the best aroma.
  • Always reserve pasta water — it’s key to creating a creamy, clinging sauce.
  • If short on time, use jarred pesto (3/4 to 1 cup) and freshen it up with chopped basil and a squeeze of lemon juice.
  • Avoid overheating pesto; heat dulls its bright green color.
  • For an authentic Ligurian touch, add blanched potatoes and green beans to the pasta.