Pasta twists with a herb and nut sauce

Pasta twists with a herb and nut sauce

Trofie con salsa di erbe e noci

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Trofie, little twists of pasta, mini fusilli, are Ligurian, and you won’t find them anywhere else. Liguria is the region in the north where many herbs, notably basil, are used together with walnuts to make a lovely sauce. On the hills rearing up from the sea they grow various greens and herbs which are more perfumed, intense and delicious than anywhere else: perhaps the sea and its winds are influential. Another Ligurian classic, for example, is a stuffed pasta called pansòti, little tummies filled with those greens and served with a walnut sauce.

Ingredients

Quantity Ingredient
300g fresh or dried trofie pasta
salt and pepper, to taste

Sauce

Quantity Ingredient
150g shelled walnuts, last season’s
1/2 tablespoon chopped fresh oregano, rosemary and sage
a few basil leaves, sliced
10g coarse sea salt
2 garlic cloves, peeled
6 tablespoons olive oil
80g pecorino cheese, freshly grated

Method

  1. Cook the trofie in plenty of boiling salted water for about 12–14 minutes (a long time, I know) or until al dente. (Fresh will take much less, about 4–5 minutes.)
  2. Meanwhile, to make the sauce, in a pestle and mortar, crush the walnuts with the herbs, salt and garlic to obtain a creamy texture. Add the oil, and 60g of the pecorino, and make a lovely mixture.
  3. Drain the trofie, saving a couple of tbsp of the cooking water, and put them in the sauce. The sauce just needs heating up, not cooking, with the addition of the saved pasta cooking water. Sprinkle with the remaining pecorino and any remaining basil leaves.

Alternatives

  • You could use trenette, which are similar to linguine, instead of the trofie. You could use toasted hazelnuts instead of the walnuts.
Tags:
Antonio
Carluccio
pasta
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