This takes me back to my time in Liguria, Italy. In particular the city of Genoa, famous of course for it’s vibrant green pesto. Trofie also is a native pasta to the city and is unbelievably easy to make – have a go, you’ll love it!
Trofie Pasta with Genovese Pesto
- 225g Plain Flour, plus extra for dusting
- 1 tsp Salt
- 236ml Water
- 1 Large bunch of fresh basil
- 1 Garlic clove, peeled
- 50ml Olive oil
- 3 tbsp Pine nuts
- 3 tbsp Fresh Parmesan cheese, grated, plus extra for garnish
- To prepare the trofie, combine the flour and salt together in a bowl. Slowly mix in the water, you may not need all of it. Add the water until a firm dough forms. Lightly dust a work surface with flour and tip the dough out of the bowl onto the flour. Knead the dough for around five minutes or until smooth. Wrap in cling film and place in the fridge for 30 minutes.
- Preheat the oven to 200C. Place the pine nuts onto a baking tray and toast for 5 minutes or until golden brown. Add these to a pestle and mortar or food processor. Add in the garlic clove and pound until a paste forms. Add in the basil, Parmesan and a little of the olive oil and pound to form a green paste. Add the rest of the oil to loosen the pesto to your liking. Season to taste with salt.
- Unwrap the dough and portion into three. Take a portion and roll it into a long sausage, around an inch in thickness. Using a knife or dough scraper cut pieces around an inch thick from the sausage and roll each piece between your palm to form a small thread. Repeat the process with the remaining dough and dust the formed pasta with a little more flour.
- Bring a large saucepan of water to the boil and add a pinch of salt. Add the trofie and boil for 3-5 minutes or until the pasta begins to float to the surface. Drain the pasta and add into a clean pan or bowl. Pour the pesto over the top and mix together to coat all the strands of trofie.
- Serve in deep bowls and grate over a little more Parmesan to finish.
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