The History of Trofie al Pesto
Trofie al pesto is a traditional dish from Liguria, with origins dating back to the time of the Crusades in the towns of Sori, Avegno, Recco, and Camogli. The name “trofie” likely comes from the Ligurian dialect word “strufuggiâ”, meaning “to rub,” referring to the hand-rolling technique used to shape the pasta. Pesto alla Genovese, on the other hand, has roots in the Middle Ages, when aromatic herb-based sauces with olive oil were already common. The modern recipe – featuring basil, pine nuts, Parmesan, Pecorino, garlic, extra virgin olive oil, and salt – has been documented since the 19th century.
Nutritional Benefits of Trofie al Pesto
The success of trofie al pesto lies in the perfect harmony between the soft texture of the pasta and the creaminess of the sauce. Besides its unmistakable and widely appreciated flavor, this dish is an energy-rich meal with a low fat content, mostly made up of healthy unsaturated fats, thanks to the olive oil and pine nuts.
The Traditional Trofie al Pesto Recipe
The traditional preparation of trofie al pesto begins with making the pesto itself. First, gently wash and dry 50 g of fresh basil leaves (preferably Genoese DOP). Traditionally, a mortar and pestle would be used, but a low-speed blender can also work without compromising the flavor. Start by crushing two garlic cloves with a pinch of coarse salt and 30 g of pine nuts until you achieve a creamy consistency. Then, add the basil leaves, 50 g of Parmesan, and 30 g of Pecorino, blending everything together. Slowly incorporate the extra virgin olive oil, stirring until the sauce becomes smooth and well-emulsified. Finally, cook the trofie until al dente, drain them, and toss them with the freshly made pesto. Serve immediately for the best flavor.
