Trofie with pesto(trofie al pesto) is a traditional dish of Liguria, a region in northwestern Italy. It is a type of pasta with famous basil pesto, also known as pesto alla Genovese. The dish is typically associated with Genoa, a cultural center of Liguria where the dish has strong roots.
Basil pesto is made with tender local basil, pine nuts from the umbrella pine tree, and usually hard cheese such as parmesan or pecorino sardo. These ingredients are normally blended in a marble mortar with a wooden pestle. Basil pesto is usually served on pasta, such as mandilli de saea, trofie, or trenette. Sometimes green beans are added to pasta with basil pesto. Basil pesto can also be added to Ligurian minestrone.
Trofie, meaning something like twisted spindles, are made from a simple durum wheat dough. They are traditionally rolled by hand into spindly corkscrew shapes, a task requiring a certain amount of practice and precision.
The following vegan variation omits cheese and emphasizes the flavors of basil and pine nuts along with olive oil and garlic.
Trofie Recipe
Ingredients
- 4 cup durum wheat flour(fine semolina)
- ½ tsp salt
- 1½ – 2 cup water
Directions
- combine flour, salt
- gradually mix in water until combined
- knead into dough
- rest dough 1 to 2 hours
- knead
- divide into small pieces, rolling each piece diagonally into twisted strips
- heat water
- add noodles
- simmer until cooked
- serve with pesto or other topping
Basil Pesto Recipe
Ingredients
- garlic
- salt
- 1 bunch basil leaf
- 4 tbsp pine nut
- 4 tbsp olive oil
Directions
- pound garlic, salt, basil, pine nut
- mix in olive oil
- serve over trofie or other pasta