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.<\/p>\n
Serves:\u00a0<\/strong>4<\/p>\n Ingredients:\u00a0<\/strong><\/p>\n Preparation:<\/strong><\/p>\n 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!<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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. Serves:\u00a04 Ingredients:\u00a0 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,…<\/p>\n\n