Recipes from Italy

  • Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pasta Recipes » Short Pasta Recipes

    Trofie al Pesto

    Published: Jun 22, 2021 · Modified: Mar 28, 2025 by Barbara Felicità Lucchini · This post may contain affiliate links

    Jump to Recipe

    Trofie al pesto is one of the many Italian pasta dishes known all over the world. It's one of the most famous dish of traditional Ligurian cuisine, made with basil pesto and trofie pasta.

    You can make Trofie with Pesto with very few ingredients: basil, pine nuts, cheese, garlic and - obviously - trofie. In this recipe we are going to show you step by step how to make authentic Genovese pesto to dress trofie cooked al dente. Trofie are the most classic pasta to eat with Italian basil pesto.

    Trofie al pesto

    In this recipe we'll show you how to get a creamy and tasty pesto with a food processor, using some tricks. Then we'll also teach you how to make homemade trofie pasta.

    Of course, instead of making them you can buy them, fresh or dried, in any shop that sells Italian food products. What is certain is that handmade trofie have a completely different flavor!

    That said, now let's see together how to make the recipe for Trofie al Pesto!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Recipe Card


    Ingredients

    Trofie al pesto

    Prep Time for pesto: 15 Min | Prep Time for homemade trofie: 40 minutes + 30 minutes to rest | Cook Time: 5-7 Min | Servings: 4

    For Genovese Pesto:

    • 50 g (1.7 oz) fresh basil (about 60/65 leaves)
    • ½ cup extra virgin olive oil. Try this authentic Ligurian extra virgin olive oil that's perfect for this recipe
    • 70 g (⅔ cup) Parmigiano Reggiano cheese
    • 30 g (⅓ cup) Pecorino Fiore Sardo cheese
    • 1 peeled garlic clove
    • 15 g (1 tablespoon) pine nuts
    • 4-5 grains of coarse salt
    • ice

    For Trofie Pasta:

    If you want to MAKE trofie, here are the doses for 500 g (1.1 pound) of homemade trofie

    • 400 g (2 ⅓ cups) of durum wheat semolina flour
    • 200 ml (¾ cup + 1 tablespoon) of water
    • ⅓ teaspoon of salt

    If you want to BUY trofie, ready to be cooked, you need:

    • 340 g (12 oz) of fresh Trofie pasta. I recommend Pasta Trofie by Rustichella D'Abruzzo

    Instructions

    Recipe for Fresh Basil Pesto

    First, you make basil pesto. If you prefer, you can do it 2 or 3 days ahead of time and store it in the refrigerator in a glass jar or airtight food container. Cover it with a thin layer of extra virgin olive oil to keep it fresh green. Let's see how to do it.

    pesto genovese step 2

    Step 1) - For this recipe you need a food processor. So wash the basil leaves with cold water then place them in a large bowl with plenty of ice for 3-4 minutes. Now dry the leaves very well. Place them into the food processor with the garlic, pine nuts and grated Parmigiano.

    pesto genovese step 3

    Step 2) - Chop the ingredients coarsely for a few seconds then add coarse salt and Pecorino cheese. Blend all the ingredients for about 1 minute. Now add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce

    Now Italian basil pesto is ready. Let's see how to make homemade trofie.

    For more details, tips, methods and informations about pesto, read our more detailed recipe: Pesto Genovese | Authentic Italian Basil Pesto

    Homemade Trofie Pasta

    homemade trofie pasta recipe step 1

    Step 3) - Place the flour on your work surface. Then make a hole in the center. Add the fine salt and pour the water, a little at a time, in order to use what is needed to make an elastic and homogeneous mixture.

    homemade trofie pasta recipe step 2

    Step 4) - Knead with your hands vigorously for 5-10 minutes. The dough must be compact and must not stick to your hands. Then form a loaf and let it rest at room temperature for about 30 minutes covered with a cotton cloth.

    homemade trofie pasta recipe step 3

    Step 5) - Then remove a few pieces of dough and make very small balls, as big as a hazelnut. Roll the dough balls under the palm of your hand on the pastry board. The movement must take place obliquely or diagonally and not in a straight line. This will give the Trofie the classic twisted shape.

    Trofie pasta is ready!

    For more details, tips, methods and informations about homemade trofie, read our more detailed recipe: How to Make Homemade Trofie Pasta

    Trofie al pesto

    Cook and Season

    Now you need to cook the trofie. So boil plenty of salted water in a large pot.

    trofie al pesto step 6

    Step 6) - When the water boils, turn down the heat and slowly pour in the trofie, a few at a time. If you bought trofie pasta, cook them following the cooking times described on the packaging.

    If you are using fresh homemade trofie, they usually take between 5 to 7 minutes to cook. However, after the first ⅔ minutes, it's better to taste the pasta in order to drain trofie when they are al dente (not too cooked to be soft and sticky nor too raw to be hard and crunchy).

    If your pesto is too thick, don't worry. Pour it into a little bowl and dilute it with 1 or 2 tablespoons of cooking water. This way you'll have a warmed homogeneous soft pesto sauce ready to dress your Trofie al Pesto!

    Trofie al pesto

    YOU MUST ALSO TRY:

    • Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese
    • Saffron Spaghetti Cooked Risotto-Style
    • Cacio e Pepe Recipe
    • Orecchiette with Broccoli Rabe
    • Linguine al Pesto with Red Shrimp Tartare and Lemon
    • Pesto Lasagna with Green Beans and Potatoes

    Storage

    You can keep trofie al pesto closed in an airtight food container for up to three days in the refrigerator. You can heat them in a frying pan or in the microwave, adding 1 tablespoon of water and 1 of oil to soften them.

    Trofie al pesto

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Trofie al pesto

    Trofie al Pesto

    Barbara Felicità Lucchini
    Trofie al pesto is one of the many Italian pasta dishes known all over the world. It's one of the most famous dish of traditional Ligurian cuisine, made with basil pesto and trofie pasta.
    You can make Trofie with Pesto with very few ingredients: basil, pine nuts, cheese, garlic and - obviously - trofie. In this recipe we are going to show you step by step how to make authentic Genovese pesto to dress trofie cooked al dente. Trofie are the most classic pasta to eat with Italian basil pesto.
    5 from 2 votes
    Print Recipe Pin Recipe Save Saved!
    Prevent your screen from going dark
    Prep Time 55 minutes mins
    Cook Time 5 minutes mins
    Resting Time 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course pasta
    Cuisine Italian
    Servings 4
    Calories 726 kcal

    Ingredients
      

    For Genovese Pesto

    • 50 g basil - about 60/65 leaves
    • ½ cup olive oil - extra virgin
    • 70 g Parmigiano Reggiano cheese - ⅔ cup
    • 30 g Pecorino cheese - ⅓ cup, Pecorino Fiore Sardo cheese
    • 1 clove garlic - peeled
    • 15 g pine nuts - 1 tablespoon
    • 4-5 grains salt - coarse
    • ice

    For Homemade Trofie Pasta

    • 400 g semolina flour - 2 ⅓ cups
    • 200 ml water - ¾ cup + 1 tablespoon
    • ⅓ teaspoon salt

    Instructions
     

    RECIPE FOR FRESH BASIL PESTO

    • For this recipe you need a food processor. So wash the basil leaves with cold water then place them in a large bowl with plenty of ice for 3-4 minutes. Now dry the leaves very well. Place them into the food processor with the garlic, pine nuts and grated Parmigiano.
    • Chop the ingredients coarsely for a few seconds then add coarse salt and Pecorino cheese. Blend all the ingredients for about 1 minute.
    • Add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce

    HOMEMADE TROFIE PASTA

    • Place the flour on your work surface. Then make a hole in the center. Add the fine salt and pour the water, a little at a time, in order to use what is needed to make an elastic and homogeneous mixture.
    • Knead with your hands vigorously for 5-10 minutes. The dough must be compact and must not stick to your hands. Then form a loaf and let it rest at room temperature for about 30 minutes covered with a cotton cloth.
    • Then remove a few pieces of dough and make very small balls, as big as a hazelnut. Roll the dough balls under the palm of your hand on the pastry board. The movement must take place obliquely or diagonally and not in a straight line. This will give the Trofie the classic twisted shape.
    • Boil plenty of salted water in a large pot.
    • When the water boils, turn down the heat and slowly pour in the trofie, a few at a time. If you bought trofie pasta, cook them following the cooking times described on the packaging.
    • If you are using fresh homemade trofie, they usually take between 5 to 7 minutes to cook. However, after the first ⅔ minutes, it's better to taste the pasta in order to drain trofie when they are al dente (not too cooked to be soft and sticky nor too raw to be hard and crunchy).
    • If your pesto is too thick, don't worry. Pour it into a little bowl and dilute it with 1 or 2 tablespoons of cooking water. This way you'll have a warmed homogeneous soft pesto sauce ready to dress your Trofie al Pesto!

    Notes

    If you prefer, you can do the pesto sauce 2 or 3 days ahead of time and store it in the refrigerator in a glass jar or airtight food container. Cover it with a thin layer of extra virgin olive oil to keep it fresh and green.

    Nutrition

    Serving: 100gCalories: 726kcalCarbohydrates: 75gProtein: 22gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 20mgSodium: 956mgPotassium: 271mgFiber: 4gSugar: 0.4gVitamin A: 828IUVitamin C: 3mgCalcium: 330mgIron: 5mg
    Keyword trofie al pesto
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

    More Short Pasta Recipes

    • pasta e piselli alla napoletana
      Pasta e Piselli alla Napoletana (Neapolitan Pasta and Peas)
    • pasta alla checca recipe
      Pasta alla Checca (Roman Fresh Tomato Pasta)
    • fregola with seafood
      Fregola ai Frutti di Mare (Sardinian Pasta with Seafood)
    • homemade maltagliati pasta with chickpeas
      Homemade Maltagliati Pasta with Chickpeas
    179 shares
    • Share
    • Tweet

    Comments

    1. Ernst A Vahlbruch says

      October 11, 2019 at 6:49 pm

      5 stars
      Just came back from Italy. Had a meal of fabulous Lasagnette al Pesto at Restaurant da Laura in San Fruttuoso, outside of Camogli. We can attest to the accuracy of the many reviews claiming that this was the best meal ever.

      Also saw Trofie for sale in local stores. Would love to use it to make Trofie al Pesto. Not sure f it can be bought in Canada, but will make it from scratch if necessaty.

      The Locals in Camogli pointed out that only pesto made from their local ingredients qualifies as authentic. Will have to do some research as to the source of our Pine Nuts and Garlic (Chinese??), as well as the Cheeses and Oil. Retailers here make all sorts of claims - not sure how accurate they are.

      Reply
      • Dave Alexander says

        July 07, 2024 at 7:02 pm

        5 stars
        Ernst not many have traveled to Camogli but I have; the food is incredibly good! I can find pesto at WF near me but how to find great pasta? Did you try frito Misto? It is octopi fried with some hot tasting
        Marinara It’s so good

        Reply
    5 from 2 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

    Popular Recipes

    • authentic italian tiramisu recipe
      Authentic Italian Tiramisu Recipe

    • authentic carbonara recipe
      Traditional Spaghetti Carbonara Recipe

    • authentic italian gelato recipe
      How to Make Authentic Italian Gelato at Home

    • limoncello recipe
      Limoncello Recipe – Make Authentic Italian Limoncello at Home

    See more Popular Recipes →

    Italian Spring Recipes

    • Sweet Italian Easter Bread
      Treccia di Pasqua (Sweet Italian Easter Bread)

    • meatloaf with hard boiled eggs
      Meatloaf with Hard-Boiled Eggs

    • uova alla monachina
      Uova alla Monachina (Crispy Italian Béchamel-Stuffed Eggs)

    • neapolitan casatiello recipe
      Casatiello Napoletano (Traditional Neapolitan Easter Bread)

    See more Italian Spring Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About us
    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2025 recipesfromitaly.com is a website of the company CIUMBIA S.A.S. - VAT 12138380964 - Milano

    179 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.