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.