Trofie al Pesto- the quintessential summer pasta from Riviera Ligure

Living in Tuscany, I've always found myself drawn to neighbouring Liguria. Beyond the stunning coastline and colourful villages, what fascinates me most is the region's heroic agriculture. Olives and grapes are grown on steep stone terraces overlooking the sea—a testament to the resilience of both the people and the crops that thrive there.

During our recent Liguria and Cinque Terre cooking class, I had the pleasure of making fresh trofie with Chef Daniela De Chiara. These hand-rolled twists of pasta are traditionally served with pesto alla Genovese, potatoes, and green beans, creating one of Liguria's most iconic dishes. One of the things I love about this dish is that the potatoes and green beans aren't an afterthought—they're an essential part of the traditional Ligurian recipe, adding texture, substance, and balance to the fragrant pesto.

If you're feeling ambitious, try making the trofie from scratch. If not, good-quality dried trofie work beautifully too. 

Trofie al Pesto

Servings

6 people

Ingredients

• 400 g all-purpose flour
• 100 g fine semolina flour
• 300 ml warm water
• 1 pinch fine sea salt
• or 400 g dried trofie
• 80 g fresh basil leaves, washed and thoroughly dried
• 30 g pine nuts
• 1 small garlic clove
• 40 g Parmigiano Reggiano, finely grated
• 30 g Pecorino Romano, finely grated
•  100 ml extra-virgin olive oil
• Fine sea salt, to taste
• 450 g potatoes, peeled and cut into 2 cm cubes
• 170 g green beans, trimmed and cut into 4 cm pieces

Instructions

1. Combine the all-purpose flour, semolina flour, and salt in a large bowl. Gradually add the warm water, mixing until a rough dough forms.
2. Transfer the dough to a lightly floured work surface and knead for about 8–10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
3. Divide the dough into several pieces. Roll each piece into ropes about the thickness of a pencil. Cut into small pieces approximately 2 cm long.
4. Using the palm of your hand, roll each piece diagonally across the work surface to create the characteristic twisted shape of trofie. Place the finished pasta on a lightly floured tray.
5. To prepare the pesto, place the garlic and pine nuts in a mortar and crush to a paste. Add the basil leaves gradually with a pinch of salt, pounding gently until smooth. Stir in the Parmigiano Reggiano and Pecorino Romano, then slowly drizzle in the olive oil until a creamy sauce forms. Alternatively, combine all the pesto ingredients in a tall container and blend with an immersion blender until smooth.
6. Bring a large pot of water to a boil.
7. Add salt the potatoes and cook for about 8–10 minutes, until almost tender. Add the green beans and continue cooking for another 3–4 minutes.
8. Using a slotted spoon, transfer the potatoes and beans to a large serving bowl, leaving the cooking water in the pot.
9. Cook the fresh trofie in the same water for about 3–4 minutes, or until they float to the surface. If using dried trofie, cook according to the package instructions until al dente.
10. Reserve 1 cup of the pasta cooking water before draining.
11. Add the hot pasta to the bowl with the potatoes and green beans. Spoon over the pesto and toss gently to coat everything evenly. Add a few tablespoons of the reserved cooking water as needed to create a light, creamy sauce.
12. Serve immediately, with additional Parmigiano Reggiano at the table if desired.

NOTES

- Cooking the vegetables and pasta in the same water is the traditional Ligurian method and helps bring all the flavours together.
- The potatoes should be tender but not falling apart.
- The pesto should coat the pasta lightly; avoid drowning the dish in sauce.