Teresa's Recipes
Pesto Alla Genovese Con Trofie
Indulge in the vibrant flavors of Liguria with this classic Italian dish, where tender trofie pasta meets a luscious homemade pesto sauce. This pesto, bursting with fresh basil, rich Parmesan, and nutty pine nuts, brings a taste of the Italian countryside straight to your table. Traditionally made in a mortar and pestle, this dish captures the essence of rustic Italian cooking. Perfect for a cozy family dinner or an elegant gathering, it’s a dish that embodies the heart of Italian cuisine.
Ingredients
- 400g Trofie pasta
- to taste Salt
- 100ml Extra virgin olive oil
- 50g, plus extra for serving Parmesan cheese, grated
- 30g, toasted Pine nuts
- 1 clove Garlic
- 100g Fresh basil leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 520
- Fat: 30g
- Carbs: 45g
- Protein: 15g
- Sodium: 300mg
- Sugar: 2g
Instructions
- To prepare the pesto, combine the fresh basil leaves, garlic clove, toasted pine nuts, grated Parmesan cheese, and salt in a food processor. Gradually add the extra virgin olive oil while blending until the mixture reaches a smooth, creamy consistency. Adjust seasoning to taste.
- In a large pot, bring salted water to a boil. Add the trofie pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Stir occasionally to prevent sticking.
- Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the trofie.
- In a large mixing bowl, toss the trofie pasta with the prepared pesto sauce. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
- Serve immediately, garnished with additional grated Parmesan cheese and a drizzle of extra virgin olive oil if desired.
Tips
- For a burst of flavor, try adding a squeeze of fresh lemon juice to the pesto before blending.
- You can substitute the pine nuts with walnuts or almonds for a different flavor profile.
- If you want a creamier sauce, consider adding a dollop of mascarpone cheese to the pesto.