Trofie with pesto Genovese (pasta with pesto)

Name: Trofie with pesto Genovese (pasta with pesto)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Sea salt; 400 g Trofie di Linguria (durum wheat semolina pasta, andronaco); 100 g fresh basil; 1-2 Cloves of garlic (depending on size); 50-60 g Pine nuts; 150 ml Olive oil; 40 g freshly grated Parmesan cheese; 60 g freshly grated pecorino cheese; 7-10 Tbsp Basil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Sea salt
400 g Trofie di Linguria (durum wheat semolina pasta, andronaco)
100 g fresh basil
1-2 Cloves of garlic (depending on size)
50-60 g Pine nuts
150 ml Olive oil
40 g freshly grated Parmesan cheese
60 g freshly grated pecorino cheese
7-10 Tbsp Basil

Directions

1
Bring a large pot with plenty of water and a little salt to the boil. Add the noodles and cook according to the instructions on the packet. In the meantime, wash basil briefly in cold water, dab dry well and remove the leaves.
2
Peel the garlic and dice it roughly. Put basil, garlic, 40 g pine nuts and oil into a high mixing bowl and puree with a chopping stick (or in a mortar by hand, then first without the oil).
3
Add grated cheese and season with sea salt. Roast the remaining pine nuts in a pan without fat, take them out immediately and let them cool down. Pour the pasta onto a sieve and rinse briefly under cold water.
4
Mix hot pasta and pesto and serve in deep pasta dishes. Sprinkle with roasted pine nuts and basil leaves and serve garnished.