Trofie hails from Golfo Paradiso (Gulf of Paradise, right next to Portofino) in the Liguria region, which is close to Genoa on the Western coast of Italy. However, even despite being so close in proximity, trofie was not commonly found in Genoa until the mid-20th century. The word trofie comes from the Ligurian word strufuggiâ, meaning “to rub”, which is a reference to how the dough is prepared. Trofie are twisted, rolled, and rubbed on a pastry board to give them their unique shape. Trofie is now most commonly served with a pesto sauce.
We have paired our hand-rolled trofie with rocket pesto, potatoes, and green beans, which is our modern take on a traditional pesto alla Genovese. Traditional Genovese pesto does not have rocket added to the sauce, but we believe it adds a fresh kick of flavour (and a way to sneak in extra veg).
Ingredients (allergens in bold): Fresh pasta (Durum wheat flour, Water), Walnut oil, Extra virgin olive oil, Rocket, Walnuts, Parmesan, Salt, Black pepper, Potato, Green beans
Garnish Ingredients: Parmesan cheese