Recipe

Trofie al Pesto

Pesto Perfection: Trofie Pasta Delight

4.8 out of 5

Indulge in the flavors of Italy with this classic dish, Trofie al Pesto. This recipe combines handmade trofie pasta with a vibrant and aromatic basil pesto sauce, creating a harmonious blend of textures and tastes.

Pasta› Trofie al pesto

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (if using gluten-free pasta), Nut-free (if omitting pine nuts), Low-carb (if using zucchini noodles instead of pasta), Dairy-free (if omitting Parmesan cheese)

Allergens

Nuts (pine nuts), Dairy (Parmesan cheese)

Not suitable for

Vegan (contains Parmesan cheese), Paleo (contains pasta and cheese), Keto (contains pasta and cheese), Soy-free (contains pine nuts)

Ingredients

250g (8.8 oz) trofie pasta 250g (8.8 oz) trofie pasta
2 cups (80g) fresh basil leaves 2 cups (80g) fresh basil leaves
1/4 cup (35g) pine nuts, toasted 1/4 cup (35g) pine nuts, toasted
2 cloves of garlic 2 cloves of garlic
1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
Salt, to taste Salt, to taste
Red pepper flakes, for garnish (optional) Red pepper flakes, for garnish (optional)

Nutrition

Calories (kcal / KJ): 450 kcal / 1880 KJ
Fat (total, saturated): 38g, 6g
Carbohydrates (total, sugars): 18g, 1g
Protein: 10g
Fiber: 3g
Salt: 1g

Preparation

1.
In a large pot, bring salted water to a boil and cook the trofie pasta until al dente. Drain and set aside.
2.
In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until coarsely chopped.
3.
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Season with salt to taste.
4.
In a large mixing bowl, toss the cooked trofie pasta with the pesto sauce until well coated.
5.
Serve the Trofie al Pesto in individual bowls, garnished with a sprinkle of red pepper flakes if desired.

Treat your ingredients with care...

Basil leaves — Ensure the basil leaves are fresh and vibrant green for the best flavor. Avoid using wilted or discolored leaves.
Pine nuts — Toast the pine nuts in a dry skillet over medium heat until they turn golden brown. This enhances their nutty flavor.
Parmesan cheese — Use freshly grated Parmesan cheese for a more intense and authentic taste.

Tips & Tricks

For a creamier pesto, add a tablespoon of Greek yogurt or ricotta cheese to the sauce.
Customize your Trofie al Pesto by adding grilled chicken, cherry tomatoes, or sautéed mushrooms.
If you prefer a milder garlic flavor, blanch the garlic cloves in boiling water for a minute before adding them to the pesto.
To make the dish more colorful, mix in some blanched green beans or steamed broccoli florets.
Leftover pesto can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Trofie al Pesto as a main course accompanied by a fresh green salad and crusty Italian bread. Garnish with a sprig of fresh basil for an extra touch of elegance.

Presentation advice

Arrange the twisted trofie pasta on a plate, drizzle the pesto sauce over it, and sprinkle with red pepper flakes for a pop of color. Add a sprinkle of grated Parmesan cheese and a few basil leaves on top for a visually appealing presentation.