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).
Somewhere on its path to global ubiquity, pesto became a catchall name for any random herby sauce thrown in a blender. Now Ligurians want it back
- 1 lb. trofie or trennete pasta
- Kosher salt
- Pesto Genovese
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