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Trofie with pesto
Genoese pesto made in the Thermomix with basil, pine nuts and Pecorino, tossed with trofie. The pasta stays in the pot.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g trofie
- Fresh basil 50 g leaves only
- Pine nuts 30 g
- Fresh garlic 8 g half a clove
- Pecorino Romano cheese 40 g grated
- Parmesan, hard 40 g grated
- Extra virgin olive oil 60 g
- Fine salt 4 g
Steps
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1 Chop the garlic and pine nuts in the bowl.
10 sec · speed 7
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2 Add the basil and chop.
10 sec · speed 7
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3 Add the Pecorino, Parmesan and oil and blend.
20 sec · speed 5
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4 Cook the trofie al dente in salted water.
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5 Toss with the pesto and serve.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 563 kcal | 225 kcal |
| Protein | 18.7 g | 7.5 g |
| Carbohydrate | 62.3 g | 24.9 g |
| Sugars | 2.6 g | 1.0 g |
| Fat | 26.6 g | 10.6 g |
| of which saturates | 5.9 g | 2.4 g |
| Fibre | 3.1 g | 1.2 g |
| Salt | 1.67 g | 0.67 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.