Trofie with pesto is certainly a classic of Ligurian cuisine, but this time I want to propose them with some variations, here is how my Trofie with Genovese Pesto, Tomato, and Cooked Ham were born. A recipe that will win you over with its taste!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.5 oz Genovese Pesto (frozen or in jars)
- 2 tomatoes
- 2 tbsp balsamic vinegar
- 7 oz cooked ham (diced)
- 8.8 oz trofie
- to taste coarse salt
- to taste fine salt
- 1 clove garlic
- to taste Parmigiano Reggiano DOP (grated)
- to taste olive oil
Preparation
In a pan, put a tablespoon of olive oil and sauté the garlic clove. Add the sliced tomatoes and two tablespoons of balsamic vinegar.
Cook for a few minutes, then add the diced cooked ham and continue cooking for about 15 minutes. If it dries too much, add some cooking water from the pasta.
In a pot with plenty of salted water, cook 250 g of trofie. While still al dente, lift them out with a slotted spoon and put them in the pan with the sauce. Add the pesto and toss.
Serve hot, and if desired, add some grated Parmigiano.
Suggestions/Tips
You can buy the pesto in a jar or decide to make it at home! I usually make it when there is fresh basil and then freeze it: I find it very convenient and always ready for use.
If you liked Trofie with Genovese Pesto, Tomato, and Cooked Ham, try the other recipes with pesto:
Spaghetti with Fava Bean Pesto, Clams, and Bacon
Whole Wheat Penne with Fava Bean Pesto and Surimi
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