Pasta with pesto

Pasta with pesto

Trofie al pesto Genovese

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This pesto recipe, which comes from Liguria in the north, is cooked with various types of pasta like trenette (similar to linguine), manilli de sea (flat homemade pasta like sheets of lasagne), or with gnocchi. Here I have suggested using trofie, a pasta that is shaped in little twisted pieces.

Ingredients

Quantity Ingredient
dried trofie
salt

Pesto sauce

Quantity Ingredient
1 bunch basil leaves
1 garlic clove, peeled and finely chopped
30g pine kernels
salt
50ml olive oil
60g pecorino cheese or parmesan, freshly grated

Method

  1. Cook the pasta in plenty of boiling salted water in a large saucepan until al dente, about 8–9 minutes.When ready, drain well, reserving some of the pasta cooking water.
  2. For the sauce, remove the stalks from the basil, chop the leaves roughly and put in a blender. Add the garlic, pine kernels and a large pinch of salt and blend, adding the olive oil in a stream as you do. When you see the mixture is still slightly coarse (after a few seconds), add the cheese and some more oil, just enough oil to obtain a moist mixture.
  3. Pour the pesto into a pan and warm gently. Throw in the drained pasta, add about 4 tablespoons of the pasta cooking water and mix well. Serve at once, with a little more grated cheese, if you like.

Leftovers

  • This is a classic pesto sauce, which is useful in many more ways. When making this recipe, you could make double the quantity of the pesto and use it as a sauce for gnocchi, put a couple of tablespoons in a minestrone, or spread onto crostini (toasted bread) for a canapé or snack. The pesto will keep in the fridge for a couple of days.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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