Trofie Alla Genovese – Delicious Classic Italian Pasta Dish
After last week’s delicious pesto recipe, we couldn’t pass up the chance to use this green sauce in a pasta recipe, and that’s why we decided to share a classic like trofie alla genovese!
If you have even visited the Italian Riviera, or like us you never had a chance yet, this dish will surely be the best introduction you can have to the amazing flavours of this Italian region! So let’s check out how to make these delicious trofie alla genovese.
What are trofie alla genovese?
Trofie are the emblem of Ligurian pasta. This twisted spiral pasta shape is made just with flour, water and a pinch of salt. They have that perfect shape and chewy bute that helps hold onto the sauce, so they are the perfect companion to pesto alla genovese.
Trofie al pesto genovese are often served with the addition of chunks of potatoes and green beans on top of the delicious green gold that’s pesto alla genovese. We decided to go for a simpler version to really highlight this fresh homemade pesto.
What is pesto alla genovese?
Pesto alla genovese is a traditional flavourful sauce that comes from Liguria, more specifically from Genoa and is often paired with pasta like trofie (like in this recipe) or trenette. The word pesto comes from the verb ‘pestare’, which means ‘to pound’, which hints at the traditional way of making pesto with a mortar and pestle.
Modern pesto emerged in the nineteenth century. It is now a beloved sauce not only in Italy but also around the world. Pesto alla genovese also has a DOP denomination when it’s made with DOP genoise basil and following a strict recipe (you can read more on it here).
What ingredients do I need to make these trofie al pesto genovese?
These are the trofie al pesto ingredients:
- trofie pasta – this short twisted Ligurian pasta shape is perfect to hold onto pesto and any other sauces if you fancy. You can either use handmade ones or store-bought. We used fresh store-bought ones as they take less time cooking and leave that chewy bite.
- garlic clove – adds that kick to the classic basil pesto.
- coarse salt – essential to help crush the basil leaves and give a smoother texture;
- extra virgin olive oil – key to a fragrant pesto alla genovese and helps to give a peppery finish;
- Fresh basil – if you are going for the traditional approach, use DOP Genovese basil, but if you can’t find it, use what is available to you. This is the main character of pesto, giving its signature bright colour and flavour.
- pecorino cheese – pecorino sardo, sharp and tangy, adds a hint of saltiness and slight smokiness to this Ligurian sauce. if you can’t find any, some recipes call for pecorino romano, even if the flavour are quite different;
- parmigiano reggiano – aged parmigiano gives a nutty savoury note to the sauce;
- pine nuts – add a richness and creaminess to the sauce;
How do I make trofie alla genovese?
Start by making your pesto. Rinse your basil leaves under cold water and gently pat them dry with a cloth or paper towel, and set aside. Place the halved garlic clove (core removed) in a mortar with the coarse salt and using a pestle to crush the garlic into a smooth paste (or use a food processor). Add the pine nuts and continue pounding until the mixture is creamy.
Then add the basil leaves a handful at a time, and pound in a circular motion until you get a smooth, green paste. Add the grated Pecorino cheese and incorporate it using the same motion. Repeat with the Parmigiano Reggiano until fully blended. Finally, drizzle in the extra virgin olive oil and mix until smooth and creamy.
Bring a pot of salted water to a boil and cook the fresh trofie (follow the instructions on your packet). In a large pot, off the heat, add the pesto sauce and add some pasta water if needed to loosen it.
When the pasta is ready, combine it into the pesto pot and mix it well. Serve your trofie pesto alla genovese with a few fresh basil leaves and enjoy!
Can I use homemade pesto alla genovese, or can I buy it?
To make these trofie alla genovese, you can either use store-bought or fresh pesto. If you go for store brought and need to make it creamier, you can just add some pasta water to it when you are dressing the pasta. As pesto is defined a ‘cold sauce’, in other terms its a raw sauce that sould NOT be heated, make sure to add it in a pan that is not on the heat.
If you go for fresh, you can follow the same rule in case you want a creamier texture in the end. We went for fresh pesto as I really wanted to try my hand at a mortar and pestle and it does make you enjoy it even more, rest assured! I used to add all ingredients to a food processor and have it done in minutes, but getting back to the old ways really adds to this dish.
Can I make trofie pasta from scratch?
You absolutely can! We didn’t have enough stored in the freezer when we made this recipe, so we opted for fresh store-bought ones (which are faster than dried one to cook). Making trofie at the beginning can be a bit challenging, but when you start seeing the pattern, it really becomes a relaxing activity.
You can find all about how to make homemade trofie pasta in our ebook. All you need is water, semolina flour and a pinch of salt to make these delicious twisted pasta from Liguria.
Do you have more pasta recipes?
We have plenty of pasta recipes on the blog, and we can’t get enough of sharing them:
- ciriole pasta – thicker spaghetti-like pasta with that homemade rustic feel;
- pistachio lasagna – the goddess of pasta (after pasta water, because that’s liquid gold!), anything pistachio is a huge yes from us!
- pasta alla crudaiola – simple and quick to make, perfect for the summer too;
- rigatoni pomodoro – a classic that never gets old, simple and quick to make;
- baked mostaccioli con ricotta – another Italian-American recipe, but a total hit as a pasta bake in our books;
- malloreddus – one of the easiest (and in my opinion best) pastas to make from scratch and perfect to hold that sauce;
- ricotta ravioli – these are in my books a pasta that I used to have during big family gatherings, and nothing beats the taste of them;
- pumpkin ricotta ravioli – if you love pumpkin, this is the pasta recipe for you!
- pasta alla sorrentina – think comfort in a plate with juicy tomatoes and scamorza cheese;
- rigatoni alla carbonara – a Roman classic and an authentic recipe, so forget anything about cream and bacon!
- scarpariello pasta – simple and with that kick of spice we all need;
- busiate pasta – another one of my favourite shapes with that rustic finish;
- pasta alla cenere – if you love gorgonzola, olives and cream, this is the pasta for you!
Trofie alla Genovese
Ingredients
For the pasta
- 400 g Trofie pasta
For the pesto
- 1 garlic clove
- 1 pinch coarse salt
- 100 g extra virgin olive oil
- 50 g basil washed and dried
- 30 g Pecorino cheese grated
- 15 g pine nuts
- 70 g Parmigiano Reggiano grated
Instructions
- Pick the basil leaves, then rinse them under running cold water and pat them dry.
- Take a mortar and place the garlic cloves inside, halved and with the core removed.
- Use a wooden pestle to crush the garlic into a paste.
- Once creamy, add the pine nuts and continue pounding in the same way.
- When the mixture becomes a smooth paste, add the basil leaves and coarse salt.
- Start by pounding the ingredients, then switch to circular motions. Scrape down the sides of the mortar as needed to ensure an even consistency.
- When the texture is creamy and uniform, add the Pecorino and work it in using the same motion.
- Then add the Parmigiano Reggiano and incorporate it as well.
- Once all the ingredients are combined into a creamy paste, drizzle in the olive oil and give it a final few turns with the pestle.
- Bring a pot of salted water to a boil and cook the fresh trofie, they’ll be ready in just 5–6 minutes.
- Place the pesto in a large pan (off the heat) and loosen it with a bit of the pasta cooking water. Mix with a spatula until smooth.
- When the pasta is ready, transfer it directly into the pan with the pesto.
- Toss everything together to combine, then serve your trofie al pesto garnished with a few fresh basil leaves.
SHOP THE TROFIE AL PESTO GENOVESE POST
PIN THE TROFIE ALLA GENOVESE PASTA RECIPE FOR LATER!
