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How to Make Trofie al Pesto - A Step-by-Step Guide

Trofie al Pesto is a classic Italian pasta dish that originates from Liguria, a region in the northwest of Italy. This iconic dish features trofie, a short, thin, twisted pasta, that is paired with a vibrant and flavorful pesto sauce. This dish is a celebration of fresh and simple ingredients that come together to create a delicious and satisfying meal.

The star of this dish is the pesto sauce, which is made from fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. The comb...

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Ingredients

  • 2 cups all-purpose flour
  • ¼ cup water, or more to taste
  • 2 large eggs
  • 1 splash olive oil
  • 2 pinches salt
  • 2 cloves garlic, roughly chopped
  • 2 ½ tablespoons pine nuts
  • 2 ½ cups lightly packed fresh basil
  • ½ cup extra-virgin olive oil
  • ½ cup grated Parmesan cheese
  • 1 pinch salt

Information

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.
  • Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
  • Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.
  • Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.
  • Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Toss cooked trofie with pesto and serve immediately.

    • Nutrition

    405 cal.

    • Total Fat: 25g
    • Saturated Fat: 5g
    • Cholesterol: 68mg
    • Sodium: 205mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 10g
    • Vitamin C: 4mg
    • Calcium: 123mg
    • Iron: 3mg
    • Potassium: 153mg

    Categories

    Pasta recipes
    Sauce recipes
    Italian recipes
    Traditional recipes
    Vegetarian recipes