Trofie are the most classic pasta to make with pesto. You can prepare Trofie al Pesto with very few ingredients: basil, pine nuts, cheese, garlic and – obviously – trofie pasta. In this recipe I’ll show you how to make pesto to dress trofie cooked al dente.
Trofie al Pesto is one of the most famous dish of traditional Ligurian. In the original recipe, Pesto Genovese is made with a marble mortar and a wooden pestle. It is an ancient method that requires a lot of patience, time and effort. Not for me, I’m sorry. On the contrary in this recipe I will show you how to get a creamy and tasty pesto with the mixer, using some tricks.
Trofie al Pesto Recipe
- 50 g (1,7 oz) leaves basil (about 60/65 leaves)
- 1/2 cup extra virgin olive oil
- 70 g (2,4 oz) Parmigiano Reggiano or Grana Padano (about 6 tablespoons)
- 30 g (1 oz) Pecorino Fiore Sardo (about 2 tablespoons)
- 1 peeled cloves garlic
- 15 g (0,5 oz) pine nuts (about 1 tablespoon )
- 4/5 grains of coarse salt
- 340 g (12 oz) of Trofie
Puts the blades and the bowl of the mixer into the refrigerator for about 10 minutes or until the tools are very cold. Prepare basil leaves (1) and wash them with cold water. Place them in a large bowl with plenty of ice for 3-4 minutes (2). When all it’s ready, place basil leaves into the mixer with garlic, pine nuts and grated parmisan (3). If you will follow these tips you’ll have a very green pesto sauce.
Coarsely chop the ingredients for a few seconds with the mixer (4). Add salt and pecorino cheese cut into small pieces. Mix all the ingredients for about 1 minute then, always mixing, add extra virgin olive oil (5). Continue mixing (about 5 minutes) until you’ll see a creamy pesto in the mixer (6). Now your pesto genovese is ready.
Cook trofie according to package instructions (7). If trofie are made with fresh pasta, it usually takes 4 minutes of cooking. However, after the first 2/3 minutes, you start to taste the pasta in order to drain trofie when they are al dente (not too cooked to be soft and sticky nor too raw to be hard and crunchy). If your pesto is too dense, don’t worry. Pour it into a little bowl and dilute it with 1/2 tablespoons of cooking water (8). This way you’ll have a warmed homogeneous soft pesto sauce ready to dress your Trofie al Pesto (9).