Trofie al Pesto
Trofie al pesto is Liguria's most famous pasta dish. While Trader Joe's - pesto sauce has become ubiquitous around the Italian-pasta-eating world for decades, now. Of course, for pesto to be really Ligurian pesto it has to be made with Ligurian ingredients, impossible to find abroad, but I had to make do. I did try get Italian cheeses and used Italian olive oil, though the produce was all local.
This was actually the best pesto sauce I've made myself. It wasn't too garlicky, it wasn't too bitter, and it let the basil shine. The only problem it had is that there was too little of it. I thought the recipe below made enough pesto for just one portion, though I was nice and shared it with my husband. I'd double it next time to serve 2.
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Trofie al Pesto
Ingredients
- 25 basil leaves
- 2 garlic cloves, peeled and sliced
- salt
- 1 Tbsp pine nuts
- 2 Tbsp grated grana cheese
- 4 tsp grated pecorino cheese
- 3 Tbsp. extra virgin olive oil
- 8 oz trofie
Directions
Using a mortal and pestle, crush he basil leaves. Add the garlic and salt and continue crashing. Add the pine nuts and crush. Mix in the cheeses. Drizzle with olive oil and mix. Alternatively, put all the above ingredients in a mini-chopper or small blender and puree.
Cook the trofie in salted water according to instructions.
Serve the trofie with the pesto sauce and more grated cheese on the side.
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Adapted from a recipe at La Cucina Italiana
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