Trofie is a particular pasta shape from Liguria. It is usually home made but you can find it in good Italian shops. Alternatively, you can use strozzapreti or fusilli instead.
Serves: 4
Ingredients:
Preparation:
Put the garlic and basil leaves in a mortar and add the salt, which under the pestle and the power of your elbow will function as a grinder. Also add the pine kernels and reduce to a pasta, slowly drizzling in some oil. Incorporate the Parmesan and continue to grind with the pestle, adding enough oil to achieve a very smooth and homogenous sauce of a brilliant green colour. Boil the pasta in slightly salted water according to the packet instructions. Drain, transfer to a pre warmed china bowl and mix thoroughly with the pesto sauce. Serve immediately. The sauce should cover each piece of pasta and there should be none left on the plate!
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