Pasta with pine nut pesto (Trofie al pesto Genovese) from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 178) by Missy Robbins and Talia Baiocchi

  • basil
  • fiore Sardo
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute this book's "Semolina dough" and "Trofie" instructions for commercial trofie pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Semolina dough" and "Trofie" instructions for commercial trofie pasta.

  • metacritic on August 04, 2024

    This was a fabulous version of pesto - thick, creamy, redolent of pine nuts, and with depth. It calls for a lot of basil but will be my go-to when I have sufficient quantities. It called for lots of basil and relatively small sums of olive oil, compared to Marcella, and also called for many more pine nuts, which were toasted first. All make a real difference. I didn't have percorino di sardo, which I will try to secure next time.

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