Name: Trofie al Pesto Genovese
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 320 g Trofie pasta; 2 cups Fresh basil leaves; 2 tbsp Pine nuts; 1 cloves Garlic clove; 0.5 cups Parmesan cheese, grated; 0.25 cups Pecorino Sardo cheese, grated; 0.5 cups Extra virgin olive oil; 1 to taste Salt

DinnerVegetarianQuick & Easy

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Trofie pasta	320 g	297	10g	60g	1g
Fresh basil leaves	2 cups	3	0g	0g	0g
Pine nuts	2 tbsp	34	1g	1g	3g
Garlic clove	1 cloves	1	0g	0g	0g
Parmesan cheese, grated	0.5 cups	49	4g	0g	3g
Pecorino Sardo cheese, grated	0.25 cups	24	2g	0g	2g
Extra virgin olive oil	0.5 cups	239	0g	0g	27g
Salt	1 to taste	0	0g	0g	0g

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Trofie pasta	320 g	297	10g	60g	1g
Fresh basil leaves	2 cups	3	0g	0g	0g
Pine nuts	2 tbsp	34	1g	1g	3g
Garlic clove	1 cloves	1	0g	0g	0g
Parmesan cheese, grated	0.5 cups	49	4g	0g	3g
Pecorino Sardo cheese, grated	0.25 cups	24	2g	0g	2g
Extra virgin olive oil	0.5 cups	239	0g	0g	27g
Salt	1 to taste	0	0g	0g	0g

Directions

Step 1
Prepare the Pesto: In a food processor or mortar and pestle, combine basil, pine nuts, garlic, and a pinch of salt. Process until a coarse paste forms.
Step 2
Add Parmesan and Pecorino cheeses and process briefly. Slowly drizzle in the olive oil until a smooth, vibrant green pesto is achieved.
Step 3
Cook trofie pasta in generously salted boiling water according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
Step 4
Transfer drained pasta to a large serving bowl. Add the pesto and toss gently, adding a tablespoon or two of reserved pasta water if needed to loosen the sauce and ensure it coats the pasta beautifully.
Step 5
Serve immediately, optionally garnished with extra grated cheese or a fresh basil leaf.