Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Trofie al pesto di rucola e noci

Trofie with Arugula and Walnut Pesto

Name: Trofie with Arugula and Walnut Pesto
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 10.5 oz trofie pasta (300 g); 7 oz arugula (200 g); 1.5 oz walnut halves (40 g); 2 oz Pecorino Romano cheese (60 g); Olive oil; Salt; as needed Water,

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

Here’s my version of trofie with arugula and walnut pesto inspired by #incucinaconroberta from Cookpad Italy. Thanks for this quick and nutritious recipe! I swapped in my favorite pecorino instead of parmesan, and added roughly chopped walnuts for a crunchy crumble topping.

Paola Catalano @fattierifattiamodomy

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Ingredients

15 minutes

Serves 2 servings

10.5 oztrofie pasta (300 g)
7 ozarugula (200 g)
1.5 ozwalnut halves (40 g)
2 ozPecorino Romano cheese (60 g)
Olive oil
Salt
as neededWater,

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Steps

15 minutes

1

Prepare the ingredients. For the trofie recipe, see Cookpad: https://cookpad.wasmer.app/it/ricette/13293658-trofie-aglio-olio-e-peperoncino?invite_token=JGT9tEsSyGs9eQmi5BBN9nKz&shared_at=1599058575
2

In a blender, combine the walnuts with olive oil and a little water. Blend, then add the arugula and more olive oil. Add the pecorino. Blend for one minute until you get a creamy sauce.
3

Cook the trofie in salted boiling water for 12–13 minutes. Add the pesto, a drizzle of olive oil, and extra pecorino.
4

Plate the pasta and sprinkle with the walnut crumble.
5

Enjoy!

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Paola Catalano @fattierifattiamodomy

Published in the US on November 11, 2025 07:00

grottaferrata (roma)

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