Trofie with pesto

Trofie with Pesto or Trofie al Pesto is a classic dish from Ligurian cuisine, hailing from the northwestern coast of Italy. This dish reflects the rich culinary tradition of Liguria, which is renowned for producing one of the most delightful pestos globally. Ligurian pesto is a green, aromatic sauce made from basil, garlic, pine nuts, Parmigiano-Reggiano cheese, Pecorino cheese, and extra virgin olive oil. Its history can be traced back to the Middle Ages, but it has become an iconic symbol of Ligurian cuisine over the centuries. Trofie is a unique Ligurian pasta with a spiral or knotted shape, perfectly designed to capture the pesto sauce. This combination of pasta and pesto provides a burst of flavor in every bite and represents a delicious and iconic Italian dish.


  • Easy

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • 10 minutes of preparation, 20 minutes of cooking


  • Inexpensive

Italy Region

  • Liguria


  • Not Available


  • 320-350 grams of trofie
  • 2 cups of fresh basil leaves
  • 2 cloves of garlic
  • 1/4 cup of pine nuts
  • 1/2 cup of grated Parmigiano-Reggiano cheese
  • 1/4 cup of grated Pecorino cheese
  • 1/2 cup of extra virgin olive oil
  • Salt
  • Pepper


  1. Begin by preparing the pesto. In a blender, place the fresh basil leaves, garlic, pine nuts, grated Parmigiano-Reggiano cheese, grated Pecorino cheese, and a generous drizzle of extra virgin olive oil. Blend until you achieve a creamy consistency. Add extra olive oil if necessary. Adjust the taste with salt and pepper to your liking.
  2. In a large pot, bring a generous amount of salted water to a boil. Once the water is boiling, add the trofie and cook them according to the package instructions until they are al dente.
  3. Drain the trofie when they are al dente and place them in a large bowl.
  4. Pour the prepared pesto over the trofie and mix well to ensure that the pasta is completely coated with the sauce.
  5. Serve Trofie al Pesto with an extra sprinkle of grated Parmigiano-Reggiano cheese and fresh basil leaves for garnish.

This dish is a delight for the palate and fully represents the culinary tradition of Liguria with its fragrant pesto and al dente trofie, making it a delicious and iconic Italian pasta dish.

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