Trofie al Pesto Genovese
Liguria — Genoa, particularly the Pra' district
The canonical combination: hand-rolled trofie pasta with Genoese pesto. Trofie are short, twisted pasta rolled between the palms from a small piece of dough — the shape's tight coils trap pesto in every groove. Authentic pesto Genovese requires: Genovese basil (DOP, grown near Pra'), young leaves only, stone mortar (not blender), Ligurian extra virgin olive oil, and Parmigiano-Reggiano combined with Pecorino Sardo in a specific ratio. The pasta is cooked with green beans and potatoes in the same water — an important traditional element not optional. Pasta, potatoes, and beans are drained together and dressed with pesto thinned with pasta cooking water.