Trofie with pesto is a classic Ligurian dish that best represents the culinary tradition of Liguria. Trofie is a type of fresh pasta typical of this region, with an elongated and curly shape that perfectly captures the Genovese pesto, a delicious sauce made from 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 delights everyone's palate. Trofie with pesto is a true symbol of Italian cuisine and one of the most beloved dishes worldwide.
Place the flour on the work surface, add the necessary salt, and knead by adding the required water to obtain a smooth and rather firm dough
Break off small pieces of dough the size of a hazelnut and rub them on the work surface with the palm of your hand to create many small twisted gnocchi with tapered ends
Boil the trofie in a pot with plenty of salted boiling water for a few minutes, then drain them, dress with pesto, and serve
--- TIPS
Trofie with pesto is a traditional dish from Liguria, particularly from the stretch of the Riviera di Levante that goes from Camogli to Bogliasco
Sometimes the dough for trofie is prepared by mixing a little chestnut flour with the white flour, whose sweet flavor pleasantly contrasts 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 |
| Fiber (g) | 1.95 |
