Discover how to make authentic pesto pasta from Liguria.

Do you love the fresh, vibrant aroma of basil? Then you’re in for a treat.

Our pasta journey begins in Liguria, a narrow coastal region in northwestern Italy, famous for its colourful seaside villages, terraced hillsides, and fragrant basil. One of the most iconic dishes from this region is Trofie al Pesto – a simple but incredibly flavourful pasta dish that perfectly captures the spirit of Ligurian cooking.

Liguria – Where Mountains Meet the Sea

Liguria stretches along the Mediterranean coast and is home to picturesque towns such as Genoa, Portofino, and the famous Cinque Terre. Because the region is squeezed between the sea and steep mountains, agriculture has historically been limited. However, the mild climate and fertile terraces make it the perfect place to grow herbs, olives, and vegetables.

One ingredient in particular defines the cuisine of Liguria: basil. The region produces some of the most aromatic basil in the world, especially around the city of Genoa. This basil is the key ingredient in Pesto alla Genovese, the bright green sauce that has become famous far beyond Italy.

Ligurian cuisine is known for its simplicity. Instead of heavy sauces or complex preparations, dishes focus on a few high-quality ingredients. Olive oil, herbs, pine nuts, garlic, and cheese are commonly used, creating fresh and vibrant flavors that reflect the Mediterranean environment.

Why Trofie al Pesto Is the Signature Dish of Liguria

Have you ever wondered why certain pasta shapes pair so perfectly with specific sauces? 😏

While pesto can be served with different types of pasta, the traditional choice in Liguria is trofie. Trofie are small, hand-rolled pasta twists that are slightly irregular in shape. Their twisted form is perfect for holding the pesto sauce, ensuring that every bite is full of flavor.

Trofie have been made in Liguria for centuries. Traditionally, they were shaped by hand using a small piece of dough rolled quickly across the work surface. Because the pasta is small and slightly dense, it pairs beautifully with the smooth, aromatic pesto sauce.

The combination of trofie and pesto has become one of the most recognizable dishes of Ligurian cuisine. In many traditional recipes, the dish is even served with boiled potatoes and green beans mixed into the pasta, creating a hearty and balanced meal.

For our pasta journey, Trofie al Pesto is the perfect first regional dish. It highlights the importance of local ingredients and shows how a simple recipe can create an unforgettable taste.

Ingredients

Serves: 2 people

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

For the pasta:

• 200 g Trofie pasta (fresh or dried) – if you would like to make the pasta yourself, you can start with this fresh pasta dough recipe

For the pesto sauce:

• 30 g fresh basil leaves
• 30 g pine nuts
• 1 small clove of garlic
• 60 g grated Parmesan cheese
• 60 ml extra virgin olive oil
• Salt to taste

Optional (traditional addition):

• 1 small potato
• A handful of green beans

Instructions

1. Prepare the pesto.
In a mortar or food processor, combine the basil leaves, pine nuts, and garlic. Crush or blend them gently until a rough paste forms.

You can roast the pine nuts a little beforehand for a more intense flavor.

2. Add the cheese.
Stir in the grated Parmesan.

3. Add the olive oil.
Slowly pour in the olive oil while mixing until the sauce becomes smooth and creamy. Add a pinch of salt to taste.

4. Cook the pasta.
Bring a large pot of salted water to a boil. If you are using fresh Trofie, cook them for about 2–3 minutes, or until they float to the surface. If you are using dried Trofie, cook them according to the package instructions, usually around 8–10 minutes, until al dente.

5. Optional vegetables.
If you want to follow the traditional Ligurian method, add small cubes of potato and pieces of green beans to the boiling water a few minutes before the pasta is finished cooking.

6. Combine pasta and sauce.
Reserve a small cup of pasta cooking water, then drain the pasta. Mix the warm trofie with the pesto sauce, adding a little cooking water if needed to create a silky texture.

7. Serve immediately.
Plate the pasta and finish with a little extra Parmesan cheese or a drizzle of olive oil.

Tips for Perfect Trofie al Pesto

• Use fresh basil if possible. The flavor of pesto depends heavily on the quality of the basil.
• Avoid heating the pesto directly. The sauce should be mixed with the warm pasta rather than cooked in a pan, which keeps the fresh flavors intact.
• Add pasta water carefully. A small amount of the starchy cooking water helps the pesto coat the pasta evenly.

Watch the Recipe in Action

Watch the video on Instagram or Pinterest to see how fresh pesto is made step by step.

Recipe to print

Want to cook this recipe later? Download the free printable PDF and keep it handy in your kitchen.

Ready to continue your journey through Italy, one pasta dish at a time? Trofie al Pesto is just the beginning of our journey through Italy’s diverse pasta traditions.

Our next stop takes us to Venice, in the Veneto region, where delicate Ravioli filled with ricotta and spinach are served. This dish highlights the elegance of northern Italian cuisine and shows how a few quality ingredients can create a truly comforting meal.

Until then, enjoy the fresh flavours of Liguria and bring a taste of the Italian Riviera into your own kitchen. The journey through Italy’s pasta regions continues soon.

Have you tried making Trofie al Pesto at home? Share your experience, tips, or photos – I’d love to see how your Italian pasta journey is unfolding. 💌