Ingredients for 4 people
50g Leaves Basil (about 60/65 leaves)
1/2 cup Extra Virgin Olive Oil
70g Parmigiano Reggiano (about 6 tablespoons)
30g Pecorino Fiore Sardo (about 2 tablespoons)
1 Peeled Cloves Garlic
15g Pine Nuts (about 1 tablespoon)
4/5 Grains of Coarse Salt
340g of Trofie Pasta
Puts the blades and the bowl of the mixer into the refrigerator for about 10 minutes or until the tools are very cold. Prepare basil leaves and wash them with cold water. Place them in a large bowl with plenty of ice for 3-4 minutes. When all it’s ready, place basil leaves into the mixer with garlic, pine nuts and grated parmisan. If you will follow these tips you’ll have a very green pesto sauce.
Coarsely chop the ingredients for a few seconds with the mixer. Add salt and pecorino cheese cut into small pieces. Mix all the ingredients for about 1 minute then, always mixing, add extra virgin olive oil. Continue mixing (about 5 minutes) until you’ll see a creamy pesto in the mixer. Now your pesto genovese is ready.
Cook trofie according to package instructions. If trofie are made with fresh pasta, it usually takes 4 minutes of cooking. However, after the first 2/3 minutes, you start to taste the pasta in order to drain trofie when they are al dente (not too cooked to be soft and sticky nor too raw to be hard and crunchy). If your pesto is too dense, don’t worry. Pour it into a little bowl and dilute it with 1/2 tablespoons of cooking water. This way you’ll have a warmed homogeneous soft pesto sauce ready to dress your Trofie al Pesto.