Trofie is a twisted pasta shape originating in Liguria, I love it because when you use it with pesto, basically any type of pesto, the sauce just clings to the shape and gets into all the grooves. I’ve used it with my parsley walnut pesto, kale and almond pesto and of course traditional basil pesto, and it’s all so good!
In the warmer months and with grilling season underway you can create a beautiful pasta dish with just a few ingredients and a pesto of your choice. I added grilled shrimp, grilled cauliflower and some fresh cherry tomatoes to mine. If you have a source to buy a good quality pesto you can even do that, but I encourage you to make your own.
Cook pasta according to the package directions and reserve a little pasta water to loosen up the pesto a bit. Toss the pasta into a bowl and add some fresh sliced tomatoes, no need to cook them.
Start adding in your pesto, I start with a quarter of a cup at a time, tossing gently and coating the trofie pasta using the reserved water if needed.
Just to give you an idea, I used a pound of pasta, a pound of shrimp and a little over a half a cup of basil pesto loosened up a bit.Transfer everything to a pretty platter and top it off with the grilled shrimp and grilled cauliflower.
A five ingredient meal that’s fresh, light and delicious!
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