Trofie with pesto without potatoes and green beans, simple with just pesto. In the ranking of the most famous pasta dishes in Italy, in third place, after carbonara and cacio e pepe, there they are: trofie with pesto. A fantastic quick first course if you keep pesto in the freezer for 3 or at most 5 months, if stored well and correctly; otherwise, you prepare it on the spot or buy it ready-made. Trofie are a type of fresh pasta predominantly from Ligurian cuisine, typical pasta to cook with pesto. It is a twisted type of pasta that resembles fusilli from afar, but much thinner. It is made with water and flour, and to make trofie by hand, you need to rub them on the board to recreate the typical curly shape of trofie. This type of pasta originates in the province of Genoa, specifically in Sori. It is usually prepared with green beans and potatoes cooked together with the pasta and then everything is mixed with Genoese pesto.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, All Seasons
- Energy 311.53 (Kcal)
- Carbohydrates 32.03 (g) of which sugars 0.98 (g)
- Proteins 8.70 (g)
- Fat 16.62 (g) of which saturated 3.48 (g)of which unsaturated 11.97 (g)
- Fibers 0.79 (g)
- Sodium 1,399.42 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare Trofie with Pesto
- 5.3 oz pesto
- 1.1 lbs trofie
- 0.35 oz Pecorino Romano
- 0.28 oz salt
- 6 leaves basil
Useful Tools to Prepare Trofie with Pesto
- Pot
- Bowl
Steps to Prepare Trofie with Pesto
To prepare trofie with pesto today, I used my frozen pesto in portions ready to use. Here I also add my perfect and foolproof recipe for Genoese pesto.
https://blog.giallozafferano.it/vaipinacucina/pesto-alla-genovese/
For this recipe, I used fresh trofie which I cooked in plenty of salted water. From the moment it boiled, I counted one minute less for cooking.
In a bowl, I placed the pesto that I thawed half an hour before use at room temperature. I usually freeze the freshly made pesto (in September/October) in glass jars for 2 or 4 portions and always write with a marker on the glass the content in grams.
I added to the bowl with the pesto for 4 portions also a ladle of pasta cooking water. I added the trofie and a sprinkle of grated pecorino cheese.
Here are the trofie with pesto, a first course to serve decorated with fresh basil leaves and a handful of grated pecorino cheese.
Tips
I would also like to suggest a first course of spaghetti with mussels and pesto.
https://blog.giallozafferano.it/vaipinacucina/spaghetti-cozze-e-pesto/
https://blog.giallozafferano.it/vaipinacucina/spaghetti-cozze-e-pesto/
https://blog.giallozafferano.it/vaipinacucina/spaghetti-cozze-e-pesto/
FAQ
Are there other sauces suitable for seasoning trofie besides pesto?
Another sauce as good as pesto for seasoning trofie that I have tried recently is with mushrooms, sausage, and cream. I can also recommend a zucchini cream with crispy golden speck.
How long does homemade pesto keep?
In the refrigerator, homemade pesto keeps for up to a week, and to prevent oxidation, it is good to cover the surface with olive oil.
Can homemade pesto be frozen?
Yes, homemade pesto can be frozen in glass jars or freezer-safe containers for 3-5 months, preferably not full, leaving space for expansion.
“`
