Pesto is a staple for pasta not only in Liguria, but now all over the world thanks to the delicious simplicity of its pungent flavors. Trofiette is the traditional pasta served with pesto along the coast of Liguria. Try your hand at making it in the traditional way using a pestle and mortar and following the guide below.
- Pasta di Liguria Trofiette pasta
- 1 large bunch of basil
- Favuzzi extra virgin olive oil
- pine nuts
- Parmesan Cheese
- Pecorino Romano Cheese (optional)
- Bring a large pan of salted water to the boil and add the Trofiette based on the recommended portion size on the pack and the number of people you’re cooking for. Cook for the indicated time, stirring occasionally.
- Make the Pesto:
- Grind/pound a clove of garlic, a handful of pine nuts and a pinch of rock salt until ground into a sandy paste.
- Add a slug of oil and the basil leaves a handful at a time (keeping a few back for decoration later) and pound/mix until combined.
- Mix in the grated parmesan and or Pecorino Romano cheese and slacken the mixture with more oil if needed. Taste the mixture.
- Adjust the seasoning adding a pinch of salt if it really needs it. You should have a bright green, thick paste.
- Scrape the pesto into a wide, shallow serving bowl.
- Drain the pasta keeping back some of the cooking liquid. Add some of the cooking liquid to the pesto to slacken the sauce. Add the Trofiette and stir to combine. Adjust the consistency with more of the cooking liquid if needed. Top with the basil leaves and a drizzle of EVO. Enjoy.