Boil 4 liters of water with 40g coarse salt. When the water comes to a boil, throw in the Trofie and cook for 20 minutes. Drain and set aside a cup of the cooking water, mix the pasta with the pesto in a bowl (off the heat!), turning with a soft, non-spiked spoon.
When everything is creamy (if everything is too dry, add some water you have kept aside) serve on a plate.
For a truly Genovese version, add green beans and boiled potatoes. If desired, a grinding of fresh pepper will add vitality to the dish.

With Trofie with pesto, wherever you are, you will feel suspended between the waves of the Ligurian Sea and the intense scent of basil greenhouses.