Silky trofie pasta coated in a vibrant, fragrant sauce of crushed basil, pine nuts, garlic, Parmigiano, and Ligurian olive oil.
Ingredients
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400g trofie or linguine
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60g fresh basil leaves (about 2 large bunches)
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30g pine nuts, lightly toasted
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2 cloves garlic
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50g Parmigiano-Reggiano, grated
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20g Pecorino Fiore Sardo, grated
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120ml extra-virgin olive oil
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Coarse salt
Instructions
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1
Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup pasta water.
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2
Pound garlic and a pinch of coarse salt in a mortar. Add pine nuts and crush to a paste.
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3
Add basil leaves in batches, grinding in a circular motion against the sides until a bright green paste forms.
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4
Stir in the grated cheeses, then slowly drizzle in olive oil while stirring until emulsified.
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5
Toss drained pasta with pesto, adding pasta water a splash at a time until glossy and well-coated.
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6
Serve immediately — pesto should never be heated or cooked.
Did You Know?
Genoa holds an annual World Pesto Championship where competitors must use a marble mortar and wooden pestle — no machines allowed.