Trofie al pesto combines the hallmarks of the region's cuisine – trofie pasta and pesto – into a dish full of quintessentially rich Ligurian tastes. Trofie pasta, the short, twisty shaped noodles are made with only flour and water and traditionally, rolled by hand. Its swirly shape is a perfect complement to the steadiness of the pesto Genovese sauce, which is traditionally made with Basilico Genovese, Parmigiano Reggiano (or Grana Padano as a substitute), pine nuts, extra-virgin olive oil from the Ligurian Riviera, garlic (preferably from Vessalico), with an addition of one of the varieties of the pecorino cheese – Sardo, Romano, or Toscano. Diced potatoes and green beans are a common traditional addition, which makes for a more substantial and filling version of trofie al pesto. Some versions of the dish will include pancetta, and in some instances, the pesto is made with pistachio.
Trofie pasta is sold fresh and dried. It is preferred to buy trofie pasta fresh from the market (or in pasta fresca shops), as the noodles are softer and easier to cook. Aside from the regular “white” version based on durum wheat flour, trofie pasta also comes in other flavors. The most notable would be trofie bastarde, based on chestnut flour, commonly made during autumn and winter, as Ligurian Riviera was abundant with chestnut trees at that time of year. Trofie bastarde provides a sweeter taste than its wheat-based counterpart, and mixing the two can introduce new nuances to the taste of trofie al pesto. Another popular variant of trofie is the black-colored type, which is enriched with squid ink. As a substitute for trofie, you can use trenette, fettuccine, or even strozzapreti.
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