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Pasta di Liguria is an authentic Italian, regional artisan pasta made by the Minaglia family from their hometown in the Ligurian Apennine mountains. The unique shapes depict the centuries-old culinary traditions of one of Italy’s healthiest local cuisines and most beautiful coastal regions.
Made using artisan techniques and with no added colorings or flavorings- just 100% certified Italian, organic, natural ingredients and pure spring water. It is a pasta that, with each bite, tells the story of the people and the land of its origin – Liguria.
Pesto is a staple for pasta not only in Liguria, but now all over the world thanks to the delicious simplicity of its pungent flavors. Trofiette is the traditional pasta served with pesto along the coast of Liguria. Try your hand at making it in the traditional way using a pestle and mortar and following the guide below.
TROFIETTE WITH PESTO ALLA GENOVESE
Ingredients
Pasta di Liguria Trofiette pasta
1 large bunch of basil
garlic
EVO
Salt
pine nuts
Parmesan Cheese
Pecorino Romano Cheese (optional)
Instructions
1. Bring a large pan of salted water to the boil and add the Trofiette based on the recommended portion size on the pack and the number of people you’re cooking for. Cook for the indicated time, stirring occasionally
2. Make the Pesto: Grind/pound a clove of garlic, a handful of pine nuts and a pinch of rock salt until ground into a sandy paste.
3. Add a slug of oil and the basil leaves a handful at a time (keeping a few back for decoration later) and pound/mix until combined.
4. Mix in the grated parmesan and or Pecorino Romano cheese and slacken the mixture with more oil if needed. Taste the mixture. Adjust the seasoning adding a pinch of salt if it really needs it. You should have a bright green, thick paste.
5. Scrape the pesto into a wide, shallow serving bowl.
6. Drain the pasta keeping back some of the cooking liquid.
7. Add some of the cooking liquid to the pesto to slacken the sauce.
8. Add the Trofiette and stir to combine. Adjust the consistency with more of the cooking liquid if needed.
9. Top with the basil leaves and a drizzle of EVO. Enjoy!
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