Pasta - Trofie and pesto verde genovese sauce recipe

The pesto genovese verde, the authentic flavours of Genoa

Experience the authenticity of Ligurian cuisine with this traditional recipe for trofie al pesto genovese verde. Delight in the perfect harmony of delicately twisted trofie pasta paired with the freshness of homemade pesto, vibrant with fresh basil, crunchy pine nuts, and flavorful Italian cheese. This iconic Ligurian dish offers an explosion of flavors that captures the very essence of the region, showcasing the quality and simplicity of local ingredients. Prepare to be transported to Italy with every bite of this authentic recipe, which combines tradition and refined taste for an unforgettable culinary experience. Don’t miss the chance to discover the true taste of Liguria in the comfort of your own kitchen with our special trofie al pesto genovese verde recipe.

Origin of this Italian recipe?

Pesto genovese, originating from Genoa in Liguria, is more than just a sauce; it is a true symbol of Italian culinary tradition. Its name comes from the Italian verb "pestare", which means "to crush", referring to the traditional method of preparation using a stone mortar. This ancient technique, where ingredients are manually crushed and blended, allows the full release of the natural aromas and flavors.

Known since the 19th century, the recipe for pesto genovese continues a long tradition of plant- and cheese-based sauces in the Ligurian region. Traditionally, this sauce is made with fresh basil, pine nuts, Parmigiano-Reggiano or Pecorino cheese, garlic, and olive oil. These locally grown ingredients are harmoniously combined to create a rich, vibrant, and aromatic blend.

Pesto genovese is more than just a recipe; it is a cultural heritage that reflects the flavors of the Ligurian terroir. Today, even though the mortar has sometimes been replaced by modern blenders, the recipe remains true to its roots, offering an explosion of fresh and authentic flavors that evoke the charm and tradition of Liguria. Whether used to accompany pasta, meats, or simply as a condiment, pesto genovese continues to captivate palates around the world, celebrating Italian culinary art with every bite.

Here's the recipe for trofie with pesto verde genovese sauce by Casa Bandera, with all the authentic ingredients and detailed steps for recreating this emblematic dish of Ligurian cuisine.


Difficulty 2/5 Cost low Preparation time 10 min Cooking time 10 min Gluten	Servings 4 Calories 820 kcal Utensils saucepan, blender or mortar, scissors Seasons spring, summer

Trofie 500 g Basil 70 g Parmesan cheese 50 g Pecorino romano 30 g Pine nuts 30 g Garlic 1 clove Olive oil 70 mL Stracciatella 2 Dried tomatoes 4 Salt and pepper

Difficulty 2/5

Cost low

Preparation time 10 min

Cooking time 10 min

Gluten

Servings 4

Calories 820 kcal

Utensils saucepan, blender or mortar, scissors

Seasons spring, summer

Trofie 500 g

Basil 70 g

Parmesan cheese 50 g

Pecorino romano 30 g

Pine nuts 30 g

Garlic 1 clove

Olive oil 70 mL

Stracciatella 2

Dried tomatoes 4

Salt and pepper

1 Wash basil leaves and branches in cold water to remove soil. You can use the basil leaves and branches for the recipe. Keep a few basil leaves and pine nuts to decorate the final dish.

2 Pour the parmesan, pecorino cheese (preferably in pieces), garlic clove, pine nuts and basil into a blender. Finally, pour in the olive oil.

3 Blend the ingredients until you obtain a very liquid sauce.

4 Bring a large pot of salted water to the boil. Once boiling, pour in the trofie and cook according to package instructions.

5 Pour a ladleful of pasta cooking water into the blender containing the pesto. Blend again to combine.

6 Drain the trofie and return them to the large saucepan. Add the pesto sauce and stir. Wait 1 minute for the sauce to soak into the pasta.

7 Serve your trofie al pesto genovese in pasta plates. Garnish with stracciatella, pine nuts, basil leaves and pieces of sun-dried tomato cut into strips with scissors. Finally, season with pepper.

Recommended Italian wine pairing?

To enhance the delicate flavors of trofie with genovese pesto, I recommend a Vermentino di Sardegna, whose freshness and citrus aromas are a perfect match for this traditional dish.

Buon appetito!

Pasta - Trofie and pesto verde genovese sauce recipe

Details: By Casa Bandera; Published: 23 July 2024

Italian recipes - Pasta

Authentic Italian recipes by Casa Bandera