Trofie Pasta With Ligurian Pesto Recipes
TROFIE PASTA WITH LIGURIAN PESTO
Flour, water, salt and little gestures handed down from generation to generation. A mortar, some garlic, oil, basil, parmesan cheese, pecorino cheese, pine nuts... and we're off to Liguria and a magnificent plate of trofie pasta with simple pesto.
Provided by Redazione Web
Categories pasta
Time 1m
Yield 4
Number Of Ingredients 10
Steps:
- For the trofie pasta: Mix the 2 flours and knead them with around 1/2 cup water and a pinch of salt. Let the dough rest for 30 minutes, covered with a cloth or bowl. Remove a few little pieces at a time from the dough (about the size of chickpeas). Roll them up in your hands, holding the top of each piece and twirling them. Then flatten them with your hands, pressing each piece slightly with a diagonal movement.
- For the pesto: Crush the garlic clove in a mortar with a few grains of coarse salt. Add the pine nuts and basil, crushing them gently with a pestle. Incorporate the grated parmesan and pecorino cheese. Finally, mix in the oil. If you prefer using a blender, start by creating an emulsion with the pine nuts, chopped garlic and a little oil. Then add the basil and the rest of the oil. Finish by mixing in the cheeses with a spoon.
- Cook the trofie in boiling salted water for 4-5 minutes. Drain when cooked al dente and season with the pesto, diluting it with 1-2 Tbsp. of pasta cooking water.
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