Ingredients with Measurements:
- 1 pound of trofie pasta
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 3 cloves of garlic
- 1/2 cup of extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the trofie pasta and cook for 8-10 minutes or until al dente.
2. While the pasta is cooking, prepare the pesto. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper. Pulse until finely chopped.
3. With the food processor or blender running, slowly pour in the olive oil until the pesto is smooth and creamy.
4. Drain the pasta and reserve 1/2 cup of the pasta water.
5. In a large bowl, toss the pasta with the pesto and enough pasta water to create a creamy sauce.
6. Serve hot and garnish with additional Parmesan cheese and pine nuts if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Serve hot
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 45g
- Carbohydrates: 50g
- Protein: 15g
Substitutions for ingredients:
- Trofie pasta can be substituted with any other pasta shape.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cherry tomatoes or roasted red peppers for a pop of color and flavor.
- Use arugula or spinach instead of basil for a different twist on the classic pesto.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Toasting the pine nuts before adding them to the food processor or blender will enhance their flavor.
- Use a high-quality extra-virgin olive oil for the best taste.
- Reserve some of the pasta water to add to the pesto for a creamier consistency.
Storage instructions:
- Store any leftover pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat, add a splash of water or cream to the pasta and heat in the microwave or on the stovetop until warmed through.
Presentation ideas:
- Serve the pasta in a large bowl and garnish with additional Parmesan cheese and pine nuts.
Garnishes:
- Additional Parmesan cheese and pine nuts.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or pasta water to thin it out.
- If the pasta is too dry, add more pesto or pasta water to create a creamier sauce.
Food safety advice:
- Make sure to cook the pasta to the recommended time to ensure it is fully cooked and safe to eat.
Food history:
- Trofie al Pesto is a classic dish from the Liguria region of Italy, where pesto originated.
Flavor profiles:
- The dish is rich and creamy with a bright, fresh flavor from the basil and Parmesan cheese.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Italian