Hand-twisted trofie and pesto Genovese, both from Liguria.
$52.47
Restaurant-level Italian, plated at home
Ships from our New York warehouse in 1-2 days
Free shipping over $75
What's in the kit
Trofie pasta500g
from Liguria
Pesto360g
from Liguria
Easy recipe booklet
What you add
Water4 liters
For boiling the pasta.
Coarse sea salt
Use less than usual. The pesto is rich.
Extra-virgin olive oil
Optional, to finish.
How it goes
Bring 4 liters of water to a rolling boil. Salt lightly. The pesto is already rich.
Empty the jar of pesto into a wide bowl. Loosen with a couple tablespoons of cold water.
Drop the trofie. Cook for 18 minutes.
Drain, reserving half a cup of cooking water. Off the heat, toss the pasta with the pesto. Add pasta water a spoonful at a time until the sauce coats every piece.
What comes in the kit and what do I need from my kitchen?
The kit includes 500g of dry trofie pasta from Liguria and a 360g jar of pesto Genovese. You supply 4 liters of water, coarse sea salt, and optionally a drizzle of extra-virgin olive oil to finish.
Does this contain allergens?
Yes. The pesto contains pine nuts, Parmigiano (cow's milk), and Pecorino (sheep's milk). The pasta contains gluten. This kit is not suitable for nut allergies, dairy allergies, or gluten-free diets.
How long does the pesto last once I open it?
The unopened jar is shelf-stable until the printed best-by date. Once opened, refrigerate and use within 3 to 4 days.
What is trofie and why this shape for pesto?
Trofie are short, hand-twisted pasta from Liguria. Their tapered, ridged surface grips pesto without trapping too much of it, which keeps the sauce distributed evenly rather than pooling at the bottom of the bowl.
Why do I salt the water less than usual?
Pesto Genovese is already seasoned with Parmigiano, Pecorino, and salt. If you salt the pasta water at the usual level, the finished dish comes out over-seasoned. A light pinch is enough.
Why toss the pasta off the heat?
The pesto in this kit is not pasteurized at high heat. Direct heat on an active burner can cause the basil to oxidize, the garlic to sharpen, and the fat in the cheese to separate. Tossing off the heat keeps the color bright and the flavor clean.
Why add cold water to the pesto before the pasta goes in?
Loosening the pesto with 2 tablespoons of cold water before the hot pasta arrives gives it a slightly more fluid consistency. This prevents the heat of the pasta from seizing the sauce into clumps and helps it coat every piece evenly.
Can I add green beans or potatoes to make it more traditional?
Yes. The classic Ligurian version includes thin green beans and waxy potatoes cooked in the pasta water. Add trimmed green beans in the last 3 minutes of the pasta cook time, and add small potato cubes at the start. Drain everything together and toss with the pesto as usual.
Reviews
Six Italian regions. Nothing reformulated. Imported direct.
