Trofie Al Pesto Recipes

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TROFIE AL PESTO



Trofie al Pesto image

Enjoy the meditative process of making your own trofie pasta and then savor the results once cooked and tossed with a bright and herby homemade pesto.

Provided by Rachel Lerro

Time 1h35m

Yield 6

Number Of Ingredients 11

2 cups all-purpose flour
¼ cup water, or more to taste
2 large eggs
1 splash olive oil
2 pinches salt
2 cloves garlic, roughly chopped
2 ½ tablespoons pine nuts
2 ½ cups lightly packed fresh basil
½ cup extra-virgin olive oil
½ cup grated Parmesan cheese
1 pinch salt

Steps:

  • Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.
  • Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
  • Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.
  • Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.
  • Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Toss cooked trofie with pesto and serve immediately.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 33.5 g, Cholesterol 67.9 mg, Fat 25.4 g, Fiber 1.6 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 204.9 mg, Sugar 0.5 g

TROFIE AL PESTO



Trofie Al Pesto image

Make and share this Trofie Al Pesto recipe from Food.com.

Provided by Satyne

Categories     European

Time 25m

Yield 5 serving(s)

Number Of Ingredients 8

500 g trofie pasta (small twisty pasta)
5 tablespoons olive oil
1 garlic clove (crushed)
1 cup freshly grated basil
50 g pecorino romano cheese (grated)
1 tablespoon chopped parsley
2 tablespoons pine nuts
salt and pepper

Steps:

  • Begin to cook the pasta in plenty of boiling salted water.
  • In a seperate pot heat the oil.
  • Once warm, add the garlic, basil, cheese, parsley, salt & pepper and pine nuts and allow to simmer for 8 minutes.
  • Lengthen the sauce with some of the pasta water.
  • Drain the pasta and then return it to the pot.
  • Add the sauce and mix.
  • Serve and add more cheese.

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