Trofie al Pesto

Name: Trofie al Pesto
Total time: 24 min
Yield: 4 servings
Ingredients: 4,000 ml Water; 1 pinch coarse sea salt; 2 clove Garlic; 30 g pine nuts; 60 g Fresh basil leaves; 50 g Parmigiano-Reggiano; 25 g Pecorino sardo; 120 ml Extra-virgin olive oil; 400 g trofie pasta

24 min · 15 min active · makes ~4.7 l · Medium

Trofie al Pesto: hand-rolled pasta coated with fresh basil, pine nuts, and aged Parmigiano Reggiano for four servings.

See more →

Trofie al Pesto

Trofie al Pesto: hand-rolled pasta coated with fresh basil, pine nuts, and aged Parmigiano Reggiano for four servings.

See more →

TOTAL TIME

24 min

ACTIVE TIME

15 min

QUANTITY

~4.7 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/11

Ingredients

0/9 gathered · 4 servings

4,000ml

1pinch

2clove

30g

60g

50g

25g

120ml

400g

#	Quantity	Notes	State
1	4,000ml	—	—
2	1pinch	—	—
3	2clove	—	—
4	30g	—	—
5	60g	—	—
6	50g	—	—
7	25g	—	—
8	120ml	—	—
9	400g	—	—

Tools

15 items

Serveware

1 item

Procedure

20 steps

1 of 20

Pour the water into a large stockpot and set it over a high heat.

Water · 4,000 ml

⏱ 10s

ResultWater

2 of 20

Add the coarse sea salt to the water.

Coarse sea salt · 1 pinch

⏱ 5s

ResultWater and coarse sea salt

3 of 20

Bring the water to a rolling boil over high heat.

⏱ 10 min

ResultSalted boiling water

4 of 20

Drop the garlic cloves onto the chopping board.

Garlic · 2 clove

⏱ 5s

ResultGarlic

5 of 20

Slip the skins off the garlic cloves with the paring knife and discard them.

Garlic · step 4

⏱ 20s

ResultPeeled garlic cloves

6 of 20

Transfer the peeled garlic cloves into the small bowl.

Peeled garlic cloves · step 5

⏱ 5s

ResultPeeled garlic cloves

7 of 20

Tip the pine nuts into the bowl with the garlic.

Pine nuts · 30 g

⏱ 5s

ResultPeeled garlic cloves and pine nuts

8 of 20

Pound the garlic and pine nuts together with the pestle in slow, circular strokes until you have a rough, creamy paste.

⏱ 1 min

ResultCoarse garlic and pine nut paste

9 of 20

Add the basil leaves to the bowl a handful at a time.

Fresh basil leaves · 60 g

⏱ 10s

ResultCoarse garlic and pine nut paste and fresh basil leaf

10 of 20

Work the basil into the paste with a gentle pounding and rotating motion, pressing the leaves against the sides until the paste is smooth and bright green.

⏱ 2 min

ResultBasil paste

11 of 20

Grate the Parmigiano Reggiano on the fine side of the microplane directly into the bowl, letting the snowy shreds fall onto the basil paste.

Parmigiano-Reggiano · 50 g

⏱ 40s

ResultParmigiano-enriched basil paste

12 of 20

Grate the Pecorino Sardo in the same way, then stir both cheeses into the paste with the pestle until fully incorporated.

Pecorino sardo · 25 g

⏱ 25s

ResultCheese-enriched basil paste

13 of 20

Pour the extra-virgin olive oil into the bowl in a thin, steady stream.

Extra-virgin olive oil · 120 ml

⏱ 10s

ResultCheese-enriched basil paste and extra-virgin olive oil

14 of 20

Stir the oil in with the pestle, working from the centre outwards, until the pesto is glossy and unified.

⏱ 30s

ResultPesto

15 of 20

Scrape the pesto into a large bowl and set it aside while the pasta cooks.

Pesto · step 14

⏱ 10s

ResultPesto

16 of 20

Drop the trofie into the boiling salted water.

Trofie pasta · 400 g

⏱ 10s

ResultSalted boiling water and trofie pasta

17 of 20

Cook the trofie, stirring occasionally, until they are just al dente — tender but with a slight bite at the centre — according to the packet time, usually 7–9 minutes.

⏱ 8 min

ResultAl dente trofie

18 of 20

Ladle a cupful of the starchy pasta cooking water into a small bowl and set it aside.

Al dente trofie · step 17

⏱ 10s

ResultPasta cooking water

19 of 20

Drain the trofie through a colander, shaking off the excess water.

Pasta cooking water · step 18

⏱ 15s

ResultDrained trofie

20 of 20

Tip the drained trofie straight into the bowl of pesto.

Drained trofie · step 19

⏱ 10s

ResultPesto and drained trofie

Total Time24 min

#	Product	Action
1	4,000 ml	Pour the water into a large stockpot and set it over a high heat.⏱ 10sResultWater
2	1 pinch	Add the coarse sea salt to the water.⏱ 5sResultWater and coarse sea salt
3	—	Bring the water to a rolling boil over high heat.⏱ 10 minResultSalted boiling water
4	2 clove	Drop the garlic cloves onto the chopping board.⏱ 5sResultGarlic
5	Garlicstep 4	Slip the skins off the garlic cloves with the paring knife and discard them.⏱ 20sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5	Transfer the peeled garlic cloves into the small bowl.⏱ 5sResultPeeled garlic cloves
7	30 g	Tip the pine nuts into the bowl with the garlic.⏱ 5sResultPeeled garlic cloves and pine nuts
8	—	Pound the garlic and pine nuts together with the pestle in slow, circular strokes until you have a rough, creamy paste.⏱ 1 minResultCoarse garlic and pine nut paste
9	60 g	Add the basil leaves to the bowl a handful at a time.⏱ 10sResultCoarse garlic and pine nut paste and fresh basil leaf
10	—	Work the basil into the paste with a gentle pounding and rotating motion, pressing the leaves against the sides until the paste is smooth and bright green.⏱ 2 minResultBasil paste
11	50 g	Grate the Parmigiano Reggiano on the fine side of the microplane directly into the bowl, letting the snowy shreds fall onto the basil paste.⏱ 40sResultParmigiano-enriched basil paste
12	25 g	Grate the Pecorino Sardo in the same way, then stir both cheeses into the paste with the pestle until fully incorporated.⏱ 25sResultCheese-enriched basil paste
13	120 ml	Pour the extra-virgin olive oil into the bowl in a thin, steady stream.⏱ 10sResultCheese-enriched basil paste and extra-virgin olive oil
14	—	Stir the oil in with the pestle, working from the centre outwards, until the pesto is glossy and unified.⏱ 30sResultPesto
15	Pestostep 14	Scrape the pesto into a large bowl and set it aside while the pasta cooks.⏱ 10sResultPesto
16	400 g	Drop the trofie into the boiling salted water.⏱ 10sResultSalted boiling water and trofie pasta
17	—	Cook the trofie, stirring occasionally, until they are just al dente — tender but with a slight bite at the centre — according to the packet time, usually 7–9 minutes.⏱ 8 minResultAl dente trofie
18	Al dente trofiestep 17	Ladle a cupful of the starchy pasta cooking water into a small bowl and set it aside.⏱ 10sResultPasta cooking water
19	Pasta cooking waterstep 18	Drain the trofie through a colander, shaking off the excess water.⏱ 15sResultDrained trofie
20	Drained trofiestep 19	Tip the drained trofie straight into the bowl of pesto.⏱ 10sResultPesto and drained trofie
Total Time		24 min

Serving

Toss the trofie through the pesto with tongs, adding a splash of the reserved cooking water from the small bowl to loosen and emulsify the sauce until every strand is evenly coated and glossy.
Spoon the trofie into a wide serving bowl, twisting a few strands on top so the vivid green pesto shows through.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	751kcal
	21g
	40g
	8g
	77g
	0.9g
	4g
	206mg

Ingredients0/9

Tools0/11

Recipe

Trofie al Pesto

Trofie al Pesto: hand-rolled pasta coated with fresh basil, pine nuts, and aged Parmigiano Reggiano for four servings.

What you’ll doYou will pound garlic and pine nuts into a paste, work in basil until bright green, then grate in two cheeses and emulsify with olive oil. While the pesto rests, bring salted water to a rolling boil, cook trofie until al dente, then toss them in the pesto with reserved cooking water until glossy and evenly coated.

Serves4

Total24 min

LevelMedium

Ingredients

Water4,000 ml
Coarse sea salt1 pinch
Garlic2 clove
Pine nuts30 g
Fresh basil leaves60 g
Parmigiano-Reggiano50 g
Pecorino sardo25 g
Extra-virgin olive oil120 ml
Trofie pasta400 g

Tools

TongsLarge stockpotPestle and mortarPesto bowl (small bowl)Pasta cooking bowl (small bowl)Microplane zesterLarge bowlColanderParing knifeLadleWide serving bowlChopping boardChefs knifeMortar pestleMicroplane

Method

Pour the water into a large stockpot and set it over a high heat.

10sLarge stockpotWater · 4,000 ml

Add the coarse sea salt to the water.

5sLarge stockpotCoarse sea salt · 1 pinch

Bring the water to a rolling boil over high heat.

10 minLarge stockpot

Drop the garlic cloves onto the chopping board.

5sChopping boardGarlic · 2 clove

Slip the skins off the garlic cloves with the paring knife and discard them.

20sChopping board, Chefs knifeGarlic · step 4

Transfer the peeled garlic cloves into the small bowl.

5sPesto bowl (small bowl)Peeled garlic cloves · step 5

Tip the pine nuts into the bowl with the garlic.

5sPesto bowl (small bowl)Pine nuts · 30 g

Pound the garlic and pine nuts together with the pestle in slow, circular strokes until you have a rough, creamy paste.

1 minPesto bowl (small bowl), Mortar pestle

Add the basil leaves to the bowl a handful at a time.

10sPesto bowl (small bowl)Fresh basil leaves · 60 g

Work the basil into the paste with a gentle pounding and rotating motion, pressing the leaves against the sides until the paste is smooth and bright green.

2 minPesto bowl (small bowl), Mortar pestle

Grate the Parmigiano Reggiano on the fine side of the microplane directly into the bowl, letting the snowy shreds fall onto the basil paste.

40sPesto bowl (small bowl), MicroplaneParmigiano-Reggiano · 50 g

Grate the Pecorino Sardo in the same way, then stir both cheeses into the paste with the pestle until fully incorporated.

25sPesto bowl (small bowl), MicroplanePecorino sardo · 25 g

Pour the extra-virgin olive oil into the bowl in a thin, steady stream.

10sPesto bowl (small bowl)Extra-virgin olive oil · 120 ml

Stir the oil in with the pestle, working from the centre outwards, until the pesto is glossy and unified.

30sPesto bowl (small bowl), Mortar pestle

Scrape the pesto into a large bowl and set it aside while the pasta cooks.

10sLarge bowlPesto · step 14

Drop the trofie into the boiling salted water.

10sLarge stockpotTrofie pasta · 400 g

Cook the trofie, stirring occasionally, until they are just al dente — tender but with a slight bite at the centre — according to the packet time, usually 7–9 minutes.

8 minLarge stockpot

Ladle a cupful of the starchy pasta cooking water into a small bowl and set it aside.

10sPasta cooking bowl (small bowl), LadleAl dente trofie · step 17

Drain the trofie through a colander, shaking off the excess water.

15sColanderPasta cooking water · step 18

Tip the drained trofie straight into the bowl of pesto.

10sLarge bowlDrained trofie · step 19

Toss the trofie through the pesto with tongs, adding a splash of the reserved cooking water from the small bowl to loosen and emulsify the sauce until every strand is evenly coated and glossy.

30sLarge bowl, Tongs

Spoon the trofie into a wide serving bowl, twisting a few strands on top so the vivid green pesto shows through.

Result · Dressed trofie

15sWide serving bowlDressed trofie · step 21

Printed 7 October 2026