Trofie al Pesto di Noci

Trofie with Walnut Pesto is a delicious Ligurian variation of the classic Genovese pesto, with the addition of walnuts which provide a pleasantly creamy texture and a rich flavor. Here is the recipe:

Ingredients

• 320 g of trofie (typical Ligurian pasta)
• 100 g of shelled and peeled walnuts
• 1 clove of garlic
• A bunch of fresh parsley
• 50 g of grated Parmesan cheese
• 20 g of grated Pecorino cheese
• 100 ml of extra virgin olive oil
• Salt to taste

Preparation

1. Place the walnuts in a blender or mortar with the garlic clove, parsley, Parmesan, Pecorino, a pinch of salt, and start blending.
2. While blending, gradually add the extra virgin olive oil until you get a smooth and creamy mixture. If necessary, adjust the salt and set the pesto aside.
3. Bring a pot of salted water to a boil and cook the trofie according to the package instructions.
4. Drain the trofie al dente, saving some of the cooking water.
5. Put the pasta in a bowl or directly into the pan and add the walnut pesto.
6. If too thick, add some of the pasta cooking water to thin the pesto so that it coats the pasta well.

For an even more Ligurian touch, you might replace some of the walnuts with pine nuts, which are also widely used in Ligurian cuisine.

Fun Facts

Trofie is a form of pasta that pairs perfectly with pesto, because their twisted shape retains the sauce, ensuring a rich flavor in every bite. Traditionally, they are hand-made by rolling small pieces of dough on a surface or between the hands.