Classic Pesto Pasta (Trofie al Pesto)
Traditional dish · Italian
A quintessential Ligurian dish featuring fresh basil pesto tossed with traditional trofie pasta, showcasing the vibrant flavors of basil, pine nuts, garlic, Parmesan, and Pecorino Sardo.
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Ingredients
- Trofie pasta400g
- Fresh basil leaves50g
- Pine nuts20g
- Garlic cloves2
- Parmesan cheese, grated50g
- Pecorino Sardo cheese, grated20g
- Extra virgin olive oil100ml
- Saltto taste
- Black pepperto taste
- Waterfor boiling pasta
Steps
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
In a food processor, combine basil leaves, pine nuts, garlic, Parmesan, and Pecorino Sardo. Pulse until coarsely chopped.
- 3
Slowly drizzle in the extra virgin olive oil while the processor is running until the pesto is smooth but still has some texture.
- 4
Cook the trofie pasta according to package directions until al dente.
- 5
Reserve about 1 cup of the pasta cooking water before draining.
- 6
Drain the pasta and return it to the pot. Add the pesto and toss to coat, adding a little reserved pasta water to create a creamy sauce.
- 7
Season with salt and black pepper to taste. Serve immediately.
