질문하기
Fresh basil, pine nuts, and Parmigiano pounded into Liguria's famous sauce coat twisted trofie pasta. A vegetarian mediterranean classic that's fresh, family-friendly, and packed with healthy fats.
Bring a large pot of salted water to a boil over high heat. Add the trofie pasta and cook until al dente, stirring occasionally.
Meanwhile, in a food processor, combine the fresh basil leaves, pine nuts, and peeled garlic. Pulse until finely chopped, scraping the sides as needed.
Add the Parmigiano Reggiano cheese and a pinch of salt and black pepper. Pulse several more times to combine into a rough paste.
With the food processor running on low, slowly stream in the extra virgin olive oil until the mixture is creamy and emulsified. Taste and adjust seasoning if needed.
Reserve 1/3 cup of pasta water. Drain pasta and return to the pot off the heat. Immediately toss with the pesto, adding reserved pasta water a little at a time to achieve a glossy, saucy texture. Serve warm or at room temperature.
