A simple dish, pesto tomato trottole is full of flavor, thanks to the pesto. I absolutely love basil, as I think most people do, so adding pesto truly makes a dish for me. I’m also a fan of plain pasta, just with a little salt, vegan butter, or nutritional yeast added. This recipe uses only pesto and tomatoes to flavor the pasta, so the dish is fresh, delicious and satisfying.
If you are a fan of pastas which are good at holding sauces, you’ll enjoy eating trottole. Trottole is shaped like spinning tops, with plenty of little nooks for pasta, or pesto in this case, to get caught. I used multicolored trottole, made with durum wheat, tomato and spinach. With both the shape and the colors of the pasta, this dish is also pretty!
I love making my own pesto. If you don’t have access to pine nuts, you can substitute pecans or walnuts or any other soft nuts. This recipe includes toasting the pine nuts, but I also have instructions for roasting nuts here, if you use another type of nut. I add red pepper flakes to my pesto, often, to add a little bit of heat. For this recipe, you can also purchase jarred pesto at your local grocer, which is just as tasty.
Fresh tomatoes are best in this dish, but you can also use canned diced tomatoes. Just be sure to drain the tomatoes before adding, reserving the sauce. If you find the pesto is too thick for your taste, just add in the reserved tomato juice to the final dish.
Using about 17 ounces of pasta, this recipe makes 4 large main dish servings, or 8 side servings.