Trofie with pesto

Trofie with pesto sauce is a typical Ligurian dish, originating in the city of Genoa.Trofie is a handmade pasta made from durum wheat flour and water, shaped like a spiral or small gnocchi.The history of trofie originates in the area overlooking Paradise Gulf, between the towns of Sori, Avegno, Recco and Camogli, in the province of Genoa. Trofie originated as a family product, to be prepared at home, until about fifty years ago, some merchants in the area decided to extend their trade to Genoa as well, and the success was almost unexpected and the spread rather fast.Pesto, on the other hand, is a green sauce made from basil, pine nuts, garlic, olive oil and grated cheese, usually Parmesan and/or pecorino.To make trofie with pesto, start by preparing the pesto sauce, which is made with fresh basil, pine nuts, garlic, olive oil, and grated cheese. The ingredients are blended together until a creamy sauce is obtained.In a separate pot, salted water is boiled and fresh trofie pasta is added. The pasta is then drained al dente and tossed with the pesto. You can also add a little pasta cooking water to stretch the sauce and make it creamier.The dish is served hot, often accompanied by boiled potatoes or green beans, and garnished with a few fresh basil leaves and a sprinkling of grated cheese. Trofie with pesto is a simple but tasty dish that encapsulates the entire culinary tradition of the city of Genoa.