Troffie al Pesto originates from Genoa in the Liguria region, where both the pasta shape and the sauce were first made. Since its creation, pesto has evolved and become generic, to say the least. Pesto now describes any combination of herbs that is blended with olive oil, garlic, cheese and nuts. However, traditionally, pesto is made with a basil base and contains “pinoli” or pine nuts. Northern Italy is not known for pasta dishes, but rather for its rice and polenta dishes. However, Troffie al Pesto is a simple dish – sauce over pasta – that is truly delicious.
