Trofie Pasta With Pesto


By SAVEUR Editors

Published on September 18, 2017

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).

pesto greenhouse
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



Step 1

Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente.

Step 2

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.