Trofie al Pesto Genovese

Recipes

There are three theories behind the meaning of the word trofie (pronounced tro-fee-eh). One theory points to the ancient Greek word trophe (τροφή), which translates to nourishment, or to strépho, to twist or to turn. And another more local theory suggests the name comes directly from the local verb strufuggiâ, which means to rub. So, through the twists and turns of pleasure, here’s the recipe for a very simple Genovese pesto.

Two quick Nip tips. Blanching the basil leaves and crushing the garlic in the mortar with a pinch of flaky salt to let the crunch do its thing results in a greener, smoother pesto. And once you have it, you can be keep it in the fridge for up to 10 days with a layer of oil on top, which you re-add every time you dip in. Or, you can pour the pesto into an ice-cube tray and freeze for up to 6 months.

Serves 2

Ingredients

Based on 50g of pesto for every 100g of dried pasta

  • 50g Genoese basil leaves, plus a few leaves to finish
  • 2 cloves garlic
  • Pinch of sea salt
  • 30g pine nuts
  • 60g Parmigiano Reggiano, plus extra to serve
  • 25g Pecorino Fiore Sardo
  • 100ml extra virgin olive oil (EVOO)
  • 100g dried trofie
  • Mozzarella or burrata (optional), to serve

Method

  1. Soak the basil leaves in boiling water for 5-10 seconds, then transfer to an ice basin and drain. Pat dry with a clean cotton cloth. Put the garlic and pinch of salt into a mortar and pound together until creamy. Then, add the pine nuts and continue to crack and grind.
  2. Add half of the blanched, dry basil leaves and keep rolling the pestle around in circular movements. Then add the other half and keep pounding. Add the Parmigiano and Pecorino, then slowly trickle in the olive oil and combine with a spoon.
  3. Bring a large pan of lightly salted water to the boil and cook the trofie to packet instructions. Use a slotted spoon to transfer the trofie with a little pasta water to a bowl and toss through the pesto off the heat, adding a little more pasta water and shaking to emulsify.
  4. Finish with an optional drizzle of olive oil (for health), a scoop of mozzarella or parmigiano, a shake of Parmigiano, and basil leaves to finish.

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