Of which 3.8 g sugars and 5.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fresh herb, pine nuts, uncooked sauce
Allergens gluten, milk, tree nuts, pine nuts
Trofie al pesto genovese
Basil pesto, from Liguria
Trofie, little spirals from Liguria, hold on to a pesto of basil, pine nuts and cheese. The sauce's seven ingredients follow the identity defended by the Consorzio del Pesto Genovese; the amounts have been adjusted for two home servings. The pesto goes in off the heat, keeping its fresh aroma.
Ingredients
- 180 g (6½ oz) dried trofie
- 25 g (1 oz) basil leaves
- 12 g pine nuts
- 3 g garlic, peeled
- 25 g (1 oz) Parmigiano Reggiano
- 10 g Pecorino Sardo
- 35 g (1¼ oz) extra-virgin olive oil
- water and coarse salt for cooking the pasta, as needed
- salt, to taste — for the pesto
Method
- Rinse the basil quickly in cold water and dry it very well without rubbing. Wet leaves make the consistency harder to control.
- Grate both cheeses and mix them in a bowl. Get the mortar ready, or check that the food processor blade is clean and cold.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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