In Genoa, pesto is most commonly tossed with trofie, a short, twisted pasta, or trennete, a thin, flat noodle. Never heat pesto on its own—the pasta will warm it—and add it sparingly (around ½ cup pesto per pound of pasta).
- 1 lb. trofie or trennete pasta
- Kosher salt
- Pesto Genovese
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente.
- In a large bowl add the pesto and 2 tablespoons of pasta cooking liquid. Stir to combine, then add the pasta. Gently toss to coat the pasta evenly. Serve immediately.