Trofie al Pesto Recipe Guide

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Trofie al Pesto

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Colander for draining pasta
• Food processor or mortar and pestle for making pesto
• Mixing bowl
• Wooden spoon

Ingredients

  

• Ingredients
• For the Pasta:
• 400 g Trofie pasta or any short pasta if unavailable
• Salt for the pasta water
• For the Pesto:
• 100 g fresh basil leaves
• 30 g pine nuts or walnuts as a substitute
• 50 g Parmigiano-Reggiano cheese grated
• 50 ml extra virgin olive oil
• 1 clove garlic minced (optional)
• Salt to taste

Instructions

 

• Instructions
• Step 1: Prepare the Pesto
• Blend the Ingredients: In a food processor, combine the basil leaves, pine nuts, grated cheese, garlic (if using), and a pinch of salt.
• Add Olive Oil: While blending, slowly drizzle in the olive oil until the mixture reaches a smooth consistency. You may need to stop and scrape down the sides occasionally. Adjust the salt to taste. If you prefer a chunkier texture, pulse less.
• Transfer the Pesto: Once the pesto is ready, transfer it to a mixing bowl.
• Step 2: Cook the Trofie
• Boil Water: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil.
• Cook the Pasta: Add the Trofie pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
• Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the cooking water, as it can help adjust the consistency of the pesto.
• Drain the Pasta: Drain the pasta in a colander.
• Step 3: Combine Pasta and Pesto
• Mix Together: In a large mixing bowl, combine the drained pasta with the pesto. Stir well to coat the pasta evenly.
• Adjust Consistency: If the pesto is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
• Step 4: Serve
• Plate and Garnish: Serve the Trofie al Pesto hot, garnished with additional grated Parmigiano-Reggiano and a few fresh basil leaves if desired. Enjoy!
• Variations and Tips
• Add Vegetables: Toss in some cooked green beans or potatoes for added texture and flavor.
• Protein Boost: Consider adding grilled chicken, shrimp, or chickpeas for a heartier meal.
• Nut-Free Option: Substitute sunflower seeds for the pine nuts in the pesto if you have nut allergies.
• Dairy-Free Version: Use nutritional yeast instead of cheese to make a dairy-free pesto.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Trofie al Pesto now.

Trofie al Pesto is a delightful Italian dish that hails from the Liguria region. With its tender, twisted pasta and fresh basil sauce, this dish is a celebration of simple yet vibrant flavors. Whether you’re making it for a family dinner or a gathering with friends, this recipe will impress everyone at the table. From my own personal experience, I’ve found that the key to an authentic Trofie al Pesto is using fresh ingredients, especially the basil. Now, let me show you how I make this delicious dish.

Notes on What to Expect

When making Trofie al Pesto, you can expect a fragrant and flavorful dish with a beautiful green color from the basil. The pasta should be perfectly al dente, providing a wonderful contrast to the smooth pesto. This dish is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to two days.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Time to Stand: 0 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 550 per serving
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot for boiling pasta
• Colander for draining pasta
• Food processor or mortar and pestle for making pesto
• Mixing bowl
• Wooden spoon
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Trofie al Pesto now.

Ingredients

For the Pasta:

• 400g Trofie pasta (or any short pasta if unavailable)
• Salt (for the pasta water)

For the Pesto:

• 100g fresh basil leaves
• 30g pine nuts (or walnuts as a substitute)
• 50g Parmigiano-Reggiano cheese, grated
• 50ml extra virgin olive oil
• 1 clove garlic, minced (optional)
• Salt to taste
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Trofie al Pesto now.

Instructions

Step 1: Prepare the Pesto

1. Blend the Ingredients: In a food processor, combine the basil leaves, pine nuts, grated cheese, garlic (if using), and a pinch of salt.
2. Add Olive Oil: While blending, slowly drizzle in the olive oil until the mixture reaches a smooth consistency. You may need to stop and scrape down the sides occasionally. Adjust the salt to taste. If you prefer a chunkier texture, pulse less.
3. Transfer the Pesto: Once the pesto is ready, transfer it to a mixing bowl.

Step 2: Cook the Trofie

1. Boil Water: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil.
2. Cook the Pasta: Add the Trofie pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the cooking water, as it can help adjust the consistency of the pesto.
4. Drain the Pasta: Drain the pasta in a colander.

Step 3: Combine Pasta and Pesto

1. Mix Together: In a large mixing bowl, combine the drained pasta with the pesto. Stir well to coat the pasta evenly.
2. Adjust Consistency: If the pesto is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Step 4: Serve

1. Plate and Garnish: Serve the Trofie al Pesto hot, garnished with additional grated Parmigiano-Reggiano and a few fresh basil leaves if desired. Enjoy!

Variations and Tips

• Add Vegetables: Toss in some cooked green beans or potatoes for added texture and flavor.
• Protein Boost: Consider adding grilled chicken, shrimp, or chickpeas for a heartier meal.
• Nut-Free Option: Substitute sunflower seeds for the pine nuts in the pesto if you have nut allergies.
• Dairy-Free Version: Use nutritional yeast instead of cheese to make a dairy-free pesto.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Trofie al Pesto now.

Nutritional Information Per Serving

• Calories: 550
• Protein: 15g
• Carbohydrates: 65g
• Fat: 30g
• Saturated Fat: 5g
• Cholesterol: 10mg
• Sodium: 200mg

I hope this guide has made making Trofie al Pesto seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking adventure!