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Trofie al Pesto

Traditional Trofie al Pesto made with fresh basil pesto, Parmigiano Reggiano, pine nuts, olive oil, and Ligurian trofie pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 pound trofie pasta
  • 3 cups of fresh basil leaves
  • 2 garlic cloves
  • ⅓ cup pignoli
  • ½ cup freshly grated Parmigiano-Reggiano
  • Salt q.b.
  • ¾ -1 cup extra virgin olive oil
  • 3 –4 ice cubes

Method
 

  1. Bring a large pot of salted water to a boil and cook the trofie until al dente, about 10–12 minutes. Reserve some pasta water before draining.
  2. Meanwhile, add the basil, garlic, pine nuts, Parmigiano, salt, olive oil, and ice cubes to a food processor or blender.
  3. Blend until smooth and creamy. Transfer the pesto to a large mixing bowl.
  4. Add the drained pasta and a ladle of the reserved pasta water to the bowl with the pesto. Toss gently until everything is well combined.