Trofie al Pesto

What you’ll need

6 tools across 5 steps.

• mixing bowlEssentialsteps 4, 5
• colanderEssentialstep 4
• measuring cupEssentialstep 4
• serving bowlEssentialstep 5
• Food processorsteps 1, 2, 3
• Mortar and pestlesteps 1, 2, 3

Method

1. 1

   Prepare the Pesto Base

   In a food processor or a large mortar and pestle, combine the garlic cloves, pine nuts, and coarse sea salt. Pulse or grind until you have a coarse, creamy paste.

   For a more authentic texture, use a mortar and pestle. If you find raw garlic too sharp, you can blanch the cloves in boiling water for 30 seconds before using.

   Timer: 5 minFood processorMortar and pestle
2. 2

   Add Basil and Cheese

   Add the fresh basil leaves to the processor or mortar. Pulse or grind in short bursts until the basil is finely chopped and incorporated. Add the grated Parmigiano Reggiano and Pecorino Sardo and pulse just a few more times to combine.

   Work quickly and avoid over-processing the basil to prevent it from oxidizing and turning dark. You just want to combine the cheese, not turn it into a paste.

   Timer: 5 minFood processorMortar and pestle
3. 3

   Emulsify with Olive Oil

   With the food processor running on low (or while stirring continuously with the pestle), slowly stream in the extra virgin olive oil (120 ml extra virgin olive oil). Continue until the sauce is smooth, creamy, and well emulsified. Set aside.

   Adding the oil slowly is the key to creating a stable, creamy emulsion. If you dump it in all at once, the pesto might separate.

   Timer: 3 minFood processorMortar and pestle
4. 4

   Cook the Pasta

   Bring a large pot of generously salted water to a rolling boil. Add the trofie pasta (320 g trofie pasta) and cook according to package directions until al dente.

   Crucial Step: Before draining, reserve about 250ml (1 cup) of the starchy pasta water.

   The starchy pasta water is liquid gold! It helps the pesto cling to the pasta and creates a perfectly silky sauce.

   Cook pasta: 10 minmixing bowlcolandermeasuring cup
5. 5

   Combine and Serve

   Drain the pasta and return it to the warm pot (off the heat). Add the prepared pesto. Add a splash (about 60ml) of the reserved pasta water and toss everything together vigorously until the pasta is evenly coated and the sauce is creamy. Add more pasta water, a tablespoon at a time, to reach your desired consistency.

   Serve immediately for 4 people, garnished with extra grated cheese and a final drizzle of olive oil if desired.

   Never heat the pesto directly on the stove, as it will cook the fresh basil and ruin its vibrant flavor and color. The residual heat from the pasta and the hot pasta water is all you need.

   Timer: 2 minmixing bowlserving bowl