Trofie with pesto is one of the signature dishes of Genoese cuisine, and it would be a shame if you couldn't enjoy it at home too: so from Genoa we send you the fresh pasta with pesto that we serve every day in our trattoria Cavour modo21; all you need to prepare 4 portions of trofie quickly and easily, without having to give up taste.

The trattoria Cavour modo21 is located in the heart of the old city, in front of the Old Port, in what was once the Molo district. Given its location, it is a place that is certainly frequented by those who come to visit Genoa, but in reality our first customers are the Genoese themselves, proof of the quality of our dishes and of our pesto especially. The pesto we sell online is exactly the same as that you can taste in the trattoria, a fresh pesto that comes from the family recipe handed down to us by Signora Alfonsina, a champion of pesto al mortaio.

In Genoa, we use pesto to season three types of pasta in particular: trenette, gnocchi and trofie. Trofie is a format typical of the Genoa area, more precisely the Golfo Paradiso (part of the Riviera di Levante, just outside Genoa). If you want to try a richer version of trofie with pesto, you can add potatoes and green beans, boiled with the pasta (as fresh trofie cooks in less time, it is best to first throw the chopped potatoes and green beans into the water and then when there are a few minutes left, the pasta too). This dish 'trofie al pesto con patate e fagiolini' (trofie with pesto sauce, potatoes and green beans) is sometimes also mistakenly called 'trofie avvantaggiate' (advantaged trofie): in reality, advantaged pasta in Liguria is that which also has a part of wholemeal flour in the dough.

It is always good to remember that Genovese pesto is a sauce that should not be heated but used as it is, even cold from the fridge, when dressing pasta.