Pesto Alla Genovese Con Trofie

Ingredients

Trofie pasta

400g

Salt

to taste

Extra virgin olive oil

100ml

Parmesan cheese, grated

50g, plus extra for serving

Pine nuts

30g, toasted

Garlic

1 clove

Fresh basil leaves

100g

Instructions

1. To prepare the pesto, combine the fresh basil leaves, garlic clove, toasted pine nuts, grated Parmesan cheese, and salt in a food processor. Gradually add the extra virgin olive oil while blending until the mixture reaches a smooth, creamy consistency. Adjust seasoning to taste.
2. In a large pot, bring salted water to a boil. Add the trofie pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Stir occasionally to prevent sticking.
3. Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the trofie.
4. In a large mixing bowl, toss the trofie pasta with the prepared pesto sauce. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
5. Serve immediately, garnished with additional grated Parmesan cheese and a drizzle of extra virgin olive oil if desired.