Trofie al Pesto
A quintessential Ligurian pasta — hand-rolled trofie tossed with fragrant basil pesto, sun-dried tomatoes, and pecorino shavings.
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Mazza Chef Tips:
“Never heat the pesto directly. Let the hot pasta warm it in the bowl. That's how you keep the basil bright green and the aroma fresh.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
A pesto-based pasta needs a wine with enough acidity to cut through the richness of the cheese and pine nuts without overpowering the basil.
Recommended: Vermentino Riviera Ligure di Ponente DOC — the local match, with herbal notes that echo the pesto beautifully.
Alternatives: Roero Arneis DOCG, Gavi di Gavi DOCG
Ingredients
- 400g trofie pasta
- Pecorino shavings to taste
- 30g sun-dried tomatoes, roughly chopped
Equipment Needed
Large pot (for pasta), Large wide serving bowl, Colander, Vegetable peeler (for pecorino shavings)
Method
- 1.
Cook the trofie: Bring a large pot of generously salted water to a rolling boil. Add the trofie and cook according to package instructions until al dente. Reserve a cupful of starchy pasta water before draining.
Chef Tip: Salting the water well is essential — it should taste like the sea. This is your only chance to season the pasta itself. - 2.
Prepare the pesto base: While the pasta cooks, spoon the Mazza Green Pesto into a large, wide serving bowl. Add the roughly chopped sun-dried tomatoes and mix gently to combine.
- 3.
Toss the pasta: Drain the trofie and add them directly to the bowl with the pesto. Toss vigorously, adding a splash of the reserved pasta water to loosen the sauce and help it coat every twist of pasta evenly.
Chef Tip: The starchy pasta water emulsifies with the pesto, creating a silky, clinging sauce rather than a dry coating. - 4.
Plate and garnish: Divide the trofie among warmed bowls. Top each portion with generous pecorino shavings and a final drizzle of olive oil if desired. Serve immediately.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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