Trofie Pasta with Basil Pesto Genovese
Servings 2 Most important Programs
Elements
- 8 oz Trofie (specialty pasta from Genova)
- Salt (to style)
- 1/2 cup Basil Pesto Genovese (retailer purchased or selfmade; see recipe beneath)
- 1/2 cup Pasta Water
- 1 tbsp Pine Nuts (for garnish, non-obligatory)
Directions
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Convey a big pot of water (4 to five quarts) to a boil over excessive warmth.
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As soon as the water has reached a fast boil, add salt. Convey water again to a boil, add pasta, and cook dinner in response to package deal instructions.
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When pasta is prepared, reserve about ½ cup of pasta water and drain the remainder. Return pasta to the pot.
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Take away pot from warmth and add pesto sauce together with ¼ cup of pasta water, stirring till the sauce is creamy and all of the flavors are effectively included; add extra pasta water if wanted to enhance consistency.
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Switch to a platter or portion onto particular person plates.
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Sprinkle with toasted pine nuts if desired.
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Buon appetito and SHARE THE PASTA!!
Notes
Recipe for Chef Rosario’s selfmade pesto.
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