Trofie with Pistachio Pesto and Orange Zest Recipe | PBS Food

Trofie with Pistachio Pesto and Orange Zest

Trofie is a short, thin, twisted, and spiral-shaped pasta that is also native to Italy’s Liguria region. Chef Marc Vetri of Philadelphia’s Vetri Cucina prepares his trofie with a pistachio pesto and orange zest — featured in season 2 of No Passport Required.


Yield: 15 servings



  • Pasta Dough
  • Durum Flour - 350g (2C)
  • Water - 154g (1.25C)
  • Olive Oil - 11g (.5T)
  • Pesto
  • Sicilian Pistachios - 1C
  • Olive Oil - 1.5C (roughly)
  • Butter - as needed
  • Grated Parmesan Cheese - as needed
  • Orange Zest - 1/8 of an orange
  • Black Pepper – To Taste


  1. To make the dough, mix all the ingredients and knead until it forms a smooth ball. Let the dough rest for ½ hour wrapped in plastic. Take a pinch of dough and using the middle of your hand roll the pinch of dough with your palm so it looks like a very small baguette. Using the angled side of your palm apply firm pressure to the dough and slide it on the table creating a shape much like a corkscrew. Repeat this process until you have the desired amount of pasta.
  2. To make the pesto add the pistachios to a blender. Turn the blender on high and pour in the olive oil until you have a smooth and thick green paste.
  3. Bring a pot of salted water to a boil. Add a small amount of water and butter to a pan and put on medium high heat. Swirl the pan to create an emulsion of the water and butter. Drop the pasta in the boiling water and cook until tender. Take the pasta out when it is cooked and add it to the pan of butter sauce. Add a spoonful of pistachio pesto to the pan and toss the pasta until it looks green and creamy. Finish the dish in the pan by adding a handful of grated parmesan cheese, black pepper and orange zest. Toss this all together and serve in warmed bowls.
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