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Trofie al Pesto

Trofie al Pesto


Serves 2

Trofie is Ligurian pasta, the name comes from the word ‘strufuggia’, meaning to rub, the pasta is rolled into thin twists. It’s fresh, so cooks in less than 4 minutes! Served with Basil Pesto (Pesto al Basilico), made from fresh basil, pine nuts, garlic, extra virgin olive oil and Parmigiano Cheese.

  • Storage

    Herts Pasta and sauces can be kept in the fridge for a maximum of 2 days. Alternatively, they may be frozen for up to 1 month before cooking.

  • Cooking Instructions

    Put a large pan of water to boil, when boiling add a good pinch of salt.

    Add the trofie and stir a few times with a fork, cook for 3 minutes.

    Drain the pasta and add the pesto sauce (room temperature) in a mixing bowl, 

    gently scoop the trofie from the bowl to a plate with a spoon then add grated parmesan.

  • Ingredients

    semolina (WHEAT), water, basil, extra virgin olive oil, Grana Padano (DAIRY) pine nuts (NUTS), salt, pepper