Trofie al pesto are a classic Ligurian dish that best represents the culinary tradition of Liguria. Trofie are a type of fresh pasta typical of this region, elongated and curly in shape, which captures pesto alla Genovese perfectly, a delicious sauce made from basil, pine nuts, garlic, pecorino 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 delights everyone's palate. Trofie al pesto are a true symbol of Italian cuisine and one of the most beloved dishes in the world.
Put the flour on the work surface, add the necessary salt and knead, adding the water required to obtain a smooth and fairly firm dough
Break off pieces of dough about the size of a hazelnut and rub them on the work surface with the palm of your hand to obtain many small twisted dumplings with tapered ends
Boil the trofie in a pot of plenty of salted boiling water for a few minutes, then drain, toss with the pesto and serve
--- TIPS
Trofie al pesto are a traditional dish of Liguria, particularly from that stretch of the Riviera di Levante that runs from Camogli to Bogliasco
Sometimes the trofie dough is prepared by mixing a little chestnut flour with the white flour; its sweet flavor pleasantly contrasts with the aromatic flavor of the pesto
Rolling pin
Mortar and pestle
Italy, 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 |
| Fiber (g) | 1.95 |
