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Trofie Alla Genovese

Trofie Alla Genovese: Indulge in Italy's iconic pesto pasta with garlic, basil, and Parmesan. Blend, toss, and savor! Try this easy recipe tonight and transport yourself to Genoa!

Trofie Alla Genovese is a classic Ligurian dish that’s both elegant and effortless. This traditional Italian pasta recipe combines the freshness of basil, the richness of Parmesan cheese, and the sweetness of cherry tomatoes, all tied together with a velvety pesto sauce and al dente Trofie pasta – a match made in heaven!

Ready Time

1 hrs


8 servings


  • Basil 1 cup fresh leaves
  • Garlic 8-10 cloves
  • Pine nuts 1/2 cup
  • Parmesan cheese 1 cup grated
  • Olive oil 1/4 cup
  • Salt to taste
  • Black pepper to taste
  • Trofie pasta 12 oz
  • Pesto 2 cups
  • Cherry tomatoes 2 cups halved


Bring a large pot of salted water to a boil and cook the Trofie pasta according to package instructions until al dente.

Reserve 1 cup of pasta water before draining.

In a blender or food processor, blend the basil leaves, garlic cloves, and pine nuts until well combined.

With the blender or food processor running, slowly pour in the olive oil and continue blending until smooth.

Add the Parmesan cheese and a pinch of salt and black pepper to the blender or food processor, blending until well combined.

Add the reserved pasta water to the blender or food processor if the pesto is too thick.

In a large serving bowl, combine the cooked Trofie pasta, pesto sauce, and halved cherry tomatoes.

Toss to combine, ensuring the pasta is well coated with the pesto sauce.

Season with salt and black pepper to taste.

Divide the pasta among 8 plates and serve immediately.


Use fresh and high-quality basil leaves for the best flavor and texture.

Don’t overprocess the garlic, as it can make the pesto bitter.

Toast the pine nuts in a dry pan for a few minutes to enhance their flavor before using them.

If you’re using a strong olive oil, start with a smaller amount and adjust to taste.

Reserve more pasta water than needed, as you can always add more but can’t take it away.

Right before serving, give the pesto a good stir, as it can separate.

Don’t over-dress the pasta, you want the pesto to coat the pasta but not overpower it.

Consider making the pesto ahead of time and refrigerating or freezing it for up to 6 months.

For a fun twist, add some grilled chicken or shrimp to make it a more substantial meal.

Nutrional Value

  • Calories: 540
  • Total Fat: 34g
  • Saturated Fat: 7g
  • Cholesterol: 20mg
  • Sodium: 350mg
  • Total Carbohydrates: 43g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 20g
Trofie Alla Genovese
Trofie Alla Genovese

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