Trofie al Pesto Ligure
gourmet
Preparation time
15 minutiDifficulty
MediaCooking time
10 minutiServings
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Ingredients
- Fresh egg pasta400 g
- Extra virgin olive oil100 ml
- Parmigiano Reggiano DOP60 g
- Basil50 g
- Pine nuts30 g
- Pecorino20 g
- Garlic1 clove
- Fine saltto taste
Procedure
0. Place the garlic and a pinch of coarse salt in a mortar. Crush until creamy. Place the garlic and a pinch of coarse salt in a mortar. Crush until creamy. The basil should not be washed under running water: gently pat the leaves dry with a damp cloth to avoid damaging the essential oils.
1. Add the pine nuts and continue pounding until combined. Add the grated cheeses. Drizzle in the oil, continuing to mix with the pestle until smooth. It should be creamy, not runny. Pesto should never be cooked; keep it refrigerated and use it raw.
2. Bring a large pot of salted water to a boil and add the fresh trofie. Drain, reserving half a cup of the cooking water.
3. In a large bowl, dilute the pesto with 1–2 tablespoons of the pasta cooking water (not too hot). Add the trofie and vegetables, tossing gently to avoid breaking the pasta. Serve immediately, garnished with a drizzle of extra virgin olive oil and, if desired, an additional pinch of Parmesan cheese. Never heat the pesto in a pan or on the stove: it should be used raw, mixed with hot pasta to avoid oxidizing the basil and ruining the flavor.
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Creation date May 10, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.