Trofie With pesto

Trofie with pesto

This is my straightforward trofie al pesto: bright, herb-forward, and perfect for summer tomatoes or a sprinkling of toasted pine nuts. Trofie are small, twisted Ligurian dumplings that hold pesto beautifully. If you can’t find trofie, use orecchiette, fusilli, or short gemelli.

Ingredients (serves 4)

• 12 oz (340 g) trofie pasta (dried or fresh)

• 3 cups fresh basil leaves, packed (about 2 large bunches)

• 1/2 cup extra-virgin olive oil, plus extra to finish

• 1/3 cup pine nuts (toasted)

• 2 garlic cloves, peeled (adjust to taste)

• 1/2 cup freshly grated Parmigiano-Reggiano (plus extra to serve)

• 1/4 cup freshly grated Pecorino Romano

• Salt (kosher) and freshly ground black pepper

• 1 cup starchy pasta cooking water, reserved

• Optional add-ins: halved cherry tomatoes, blanched green beans, roasted potatoes, or a squeeze of lemon

Method

1. Toast the pine nuts: In a small dry skillet over medium heat, shake or stir until they’re golden and fragrant, 2–4 minutes. Watch closely to avoid burning. Remove from heat and cool.

2. Cook the pasta: Bring a large pot of salted water to a boil (about 1 tbsp kosher salt per 4–6 quarts). Cook trofie until al dente, following package directions for time (fresh trofie is quick — often 3–5 minutes). Reserve about 1 cup of cooking water before draining.

3. Make the pesto (traditional mortar method or blender/food processor):

   • Mortar & pestle: Pound garlic with a pinch of salt until a paste forms. Add toasted pine nuts and pound briefly. Add basil leaves in batches, grinding gently with a circular motion to release oils. Fold in finely grated cheeses, then slowly drizzle in olive oil until emulsified. Season to taste with salt and pepper.

   • Food processor: Pulse basil, garlic, and pine nuts until coarsely chopped. Add cheeses and pulse to combine. With the motor running, stream in olive oil until you reach a slightly loose, spreadable consistency. Taste and season with salt and pepper. Don’t overblend—keep some texture.

4. Finish the pasta: Return drained trofie to the pot (off the heat) or to a warm sauté pan. Add 3–4 tablespoons of pesto and 1/4–1/2 cup reserved pasta water. Toss gently to coat. Add more pesto and pasta water as needed to reach a glossy, clingy sauce that adheres to the pasta. Stir in optional halved cherry tomatoes or blanched green beans now if using.

5. Serve: Divide among bowls, drizzle a little extra virgin olive oil, sprinkle extra grated Parmigiano-Reggiano and a few toasted pine nuts for crunch. Freshly ground black pepper to taste. Serve immediately.

Tips and variations

• Make-ahead: Pesto keeps well in the fridge for 2–3 days if covered with a thin film of olive oil, or freeze in small batches for longer storage.

• Nut swaps: If pine nuts are too pricey or allergenic, use toasted walnuts or almonds. Flavor will change but still be delicious.

• Lighter pesto: Reduce oil to 1/3 cup and use more reserved pasta water to loosen the sauce if you prefer a lighter coating.

• Add protein: Toss in grilled shrimp, shredded rotisserie chicken, or flaked roasted salmon for a heartier meal.

• Acid: A squeeze of lemon brightens the pesto — add 1–2 teaspoons of lemon juice if desired.

Enjoy: trofie with pesto is simple, fast, and all about quality ingredients—fresh basil, good cheese, and a nice olive oil.