Troccoli with baby spinach pesto and cherry tomatoes
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
PRESENTATION
Troccoli with baby spinach pesto and cherry tomatoes is like taking a delicious trip to Liguria. It's where those traditional Italian flavors get a fresh, fun twist. So here's the thing, this dish has troccoli pasta—which is thick and rustic—really absorbs that creamy pesto. Instead of the usual basil, we go for baby spinach. And look, it adds this earthy touch that’s super tasty. Ligurians are really really into their pesto, especially the classic "pesto alla genovese," but they love mixing things up. Spinach gives it a smooth texture, perfectly balanced by the sweet burst of fresh cherry tomatoes. You get a sprinkle of grated cheese that gives it that rich, almost buttery texture, you know? Roasted hazelnuts add a really good crunch, so the tender pasta has this exciting bite.
In Italian kitchens, balance is key—bitter, sweet, and salty flavors come together perfectly in this cherry tomatoes recipe. And the tomatoes? They don’t just add color; they soften any strong spinach notes and bring a juicy burst. Perfect if you’re used to the sharper taste of basil pesto. While troccoli is usually linked with Apulian cuisine and shaped using a troccolaturo rolling pin, it fits right into Ligurian dishes, especially with playful sauces like this. Really, it's the kind of food that belongs on a sunny table with family or friends grabbing seconds. You experience comfort and creativity—a mix of old and new.
This dish isn't just about tradition; it's about crafting something fresh and satisfying, with plenty of room for personal touches. Every forkful feels like a celebration of Ligurian spirit—honest, a bit rustic, and always bursting with golden flavor. Whether you stick to the original or add your own twist, it’s a favorite for any pasta lover. For sure.
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INGREDIENTS
- Ingredients for the pasta
- Fresh troccoli 11.3 oz (320 g)
- Spinach 7 oz (200 g)
- Grana Padano PDO cheese 1.4 oz (40 g) - (to be grated)
- Whole peeled hazelnuts 1.1 oz (30 g)
- Extra virgin olive oil 6 tbsp (80 g)
- Garlic 1 clove
- Fine salt to taste
- for the cherry tomatoes
- Piccadilly tomatoes 1 ½ cup (250 g)
- Sugar 5 tsp (20 g)
- Fine salt to taste
- Black pepper to taste
- Thyme to taste
- Extra virgin olive oil to taste
How to prepare Troccoli with baby spinach pesto and cherry tomatoes
To prepare the troccoli with baby spinach pesto and cherry tomatoes, first take care of the roasted cherry tomatoes: wash and dry the cherry tomatoes, then cut them in half and place them cut side down on a baking tray lined with parchment paper. Season them with salt 1, olive oil 2, pepper 3
sugar 4, and thyme 5. Cook in a preheated static oven at 320°F for about 1 hour. After about 45 minutes, put a pot of water on the stove and bring it to a boil, it will be used for cooking the troccoli. When it is almost time to cook the pasta, prepare the pesto: in a high-rimmed bowl, place the washed and dried baby spinach, peeled whole hazelnuts 6,
the peeled whole clove of garlic 7, and the grated cheese 8. Lastly, pour the oil 9 and blend with an immersion blender.
You should obtain a homogeneous and creamy consistency 10, then adjust the salt and set aside. Meanwhile, the cherry tomatoes will be cooked, remove them from the oven and let them cool slightly 11. Cook the pasta al dente, following the times indicated on the package 12.
Pour the pesto into a pan 13, then drain the pasta here 14. Add a ladle of cooking water to the pesto in the pan 15 and mix everything well with the heat off.
Finally, add the cherry tomatoes 16, leaving some aside for garnish, mix 17 and serve the pasta hot 18.