Trofie with Basil Pesto and Pine Nuts

Trofie with basil pesto and pine nuts are a classic dish of Ligurian cuisine. Here’s how to prepare them.

Ingredients

• Trofie, 320 grams
• Fresh basil, a bunch (about 50 grams of leaves)
• Pine nuts, 30 grams
• Garlic, 1 clove
• Grated Parmesan cheese, 80 grams
• Grated Pecorino Romano, 20 grams
• Extra virgin olive oil, to taste
• Coarse salt, to taste

Preparation

1. Gently wash the basil leaves, pat them dry, and set aside.
2. Lightly toast the pine nuts in a pan to enhance their flavor, being careful not to burn them.
3. In a mortar or a mixer, begin to grind the pine nuts with the garlic and a pinch of coarse salt until you get a creamy mixture.
4. Add the basil leaves and continue to work the mixture, gradually adding a drizzle of extra virgin olive oil.
5. Once the mixture is homogeneous, incorporate the grated cheeses, adjusting with the oil to achieve the desired consistency, which should be creamy, but not too liquid.
6. Boil the trofie in plenty of salted water following the cooking times indicated on the package.
7. Drain the pasta al dente and toss it with the pesto in a bowl, adding a few tablespoons of the cooking water to make the sauce creamier if necessary.
8. Serve the trofie with pesto immediately, garnished with some fresh basil leaves and toasted pine nuts if desired.

Trivia

Pesto Genovese, with its history and tradition, is an Italian sauce famous worldwide. Its unmistakable flavor and ease of preparation make it a favorite among pasta sauces. Although the mortar is the traditional tool to achieve the best pesto texture, many use a blender or food processor to speed up the preparation.

Enjoy your meal!