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: 

  • 4 garlic cloves
  • 40-50 basil leaves
  • 10 g (1/4 oz) coarse sea salt
  • 50 g (2 oz) pine kernels
  • Extra virgin olive oil, as required
  • 50 g (2 oz) freshly grated Parmesan
  • 500 g (1 1/4 lb) dried trofie, strozzapreti or fusilli

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!

 

POTREBBE INTERESSARTI
Irene Milito

Published by
Irene Milito

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