Trofie with pesto
Trofie is a particular pasta shape from Liguria. It is usually home made but you can find it in good Italian shops. Alternatively, you can use strozzapreti or fusilli instead.
- 4 garlic cloves
- 40-50 basil leaves
- 10 g (1/4 oz) coarse sea salt
- 50 g (2 oz) pine kernels
- Extra virgin olive oil, as required
- 50 g (2 oz) freshly grated Parmesan
- 500 g (1 1/4 lb) dried trofie, strozzapreti or fusilli
Put the garlic and basil leaves in a mortar and add the salt, which under the pestle and the power of your elbow will function as a grinder. Also add the pine kernels and reduce to a pasta, slowly drizzling in some oil. Incorporate the Parmesan and continue to grind with the pestle, adding enough oil to achieve a very smooth and homogenous sauce of a brilliant green colour. Boil the pasta in slightly salted water according to the packet instructions. Drain, transfer to a pre warmed china bowl and mix thoroughly with the pesto sauce. Serve immediately. The sauce should cover each piece of pasta and there should be none left on the plate!