Trofie al Pesto di Rucola e Pistacchi

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to a boil. Salt it with fine salt. Set out a large mixing bowl for tossing the pasta so the pesto keeps its vivid color and does not cook too harshly in the pan.

   10 g, for the pasta water fine salt
2. 2

   While the water heats, make the pesto. In a food processor, combine arugula, basil leaves, pistachios, finely grated Parmesan, garlic, lemon zest, lemon juice, extra-virgin olive oil, fine salt, and black pepper. Pulse until finely chopped, then blend just until smooth and glossy. If needed, stop and scrape down the sides so the sauce stays even, but avoid over-processing, which can dull the color.

   70 g arugula20 g fresh basil leaves40 g shelled unsalted pistachios35 g Parmesan, finely grated1 small clove garlic1 tsp, finely grated lemon zest2 tbsp lemon juice70 ml extra-virgin olive oil1/4 tsp, or to taste fine salt1/4 tsp, freshly ground black pepper
3. 3

   Cook the trofie pasta in the boiling water until al dente, according to the package timing or about 10 to 12 minutes. Just before draining, scoop out reserved hot pasta cooking water. The starchy water is key for loosening the pesto into a silky sauce that clings to the pasta.

   200 g dried trofie pasta120 ml reserved hot pasta cooking water
4. 4

   Add the pesto to the mixing bowl. Whisk in about 60 ml of the hot pasta cooking water to make it fluid and lightly creamy. This step helps the sauce coat the pasta evenly without becoming heavy.

   120 ml reserved hot pasta cooking water
5. 5

   Drain the pasta and immediately add it to the bowl with the pesto. Toss energetically for 30 to 60 seconds, adding a little more pasta cooking water as needed until the sauce becomes glossy and clings to every piece. Taste and adjust with a squeeze more lemon from the lemon wedges if you want a brighter finish.

   120 ml reserved hot pasta cooking water2 lemon wedges
6. 6

   Divide the pasta between warm bowls. Finish with Parmesan shavings or finely grated Parmesan, a light drizzle of extra-virgin olive oil, chopped pistachios, and arugula leaves. Serve at once with the remaining lemon wedges on the side.

   15 g Parmesan shavings or finely grated Parmesan1 tsp extra-virgin olive oil10 g pistachios, roughly choppeda small handful arugula leaves2 lemon wedges

Origin & History

Trofie with pesto is a classic pairing from Liguria, where the twisted pasta shape is traditionally served with basil pesto. This version leans modern by folding peppery arugula and pistachios into the sauce, while keeping the Italian idea of a fresh, herb-driven pasta very much intact.