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Trofie al Pesto

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-FoodPescatarian 🐟

Trofie al Pesto pairs hand-rolled Ligurian pasta with a vibrant basil, pine nut, and Parmesan sauce for a fresh, nutty, and aromatic bite. The tender, twisted noodles catch the pesto beautifully, making each forkful bright and satisfying—perfect for a leisurely weekend meal or a summer dinner with friends.

  • Prep45 mins
  • Cook20 mins
  • Serves6
  • DifficultyMedium
Trofie al Pesto
  1. 1

    In the bowl of a food processor, combine flour, 1/4 cup water, eggs, olive oil, and salt for the pasta; pulse a few times until just combined. Pinch the dough to check if it sticks together and forms a small clump. If it is dry or crumbly, add more water, 1 to 2 tablespoons at a time, until the dough just forms a ball.

  2. 2

    Turn the dough out onto a floured surface. Knead until it is smooth and springs back when poked. Wrap in plastic and chill in the refrigerator for at least 30 minutes.

  3. 3

    Remove the dough from the refrigerator and pinch off a small piece, about 1/2 teaspoon or smaller. Place it at the bottom of a wooden cutting board and, using your fingertips, firmly roll it up the board as if rolling it into a tube. When the dough reaches the base of your palm, keep pressure on it and pull it back and down the board at a 45-degree diagonal to form a spiral shape. Repeat until all the dough is shaped.

  4. 4

    In the bowl of a food processor, combine the garlic and pine nuts and process until sandy in texture. Add the basil and oil and process until smooth. Stir in the grated Parmesan cheese until combined, then taste and add salt if needed.

  5. 5

    Bring a large pot of lightly salted water to a boil. Add the trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  6. 6

    Toss the cooked trofie with the pesto and serve immediately.