Trofie Pasta with Basil Pesto Genovese
Servings 2 Predominant Programs
Components
- 8 oz Trofie (specialty pasta from Genova)
- Salt (to style)
- 1/2 cup Basil Pesto Genovese (retailer purchased or selfmade; see recipe under)
- 1/2 cup Pasta Water
- 1 tbsp Pine Nuts (for garnish, elective)
Directions
-
Carry a big pot of water (4 to five quarts) to a boil over excessive warmth.
-
As soon as the water has reached a speedy boil, add salt. Carry water again to a boil, add pasta, and cook dinner based on package deal instructions.
-
When pasta is prepared, reserve about ½ cup of pasta water and drain the remainder. Return pasta to the pot.
-
Take away pot from warmth and add pesto sauce together with ¼ cup of pasta water, stirring till the sauce is creamy and all of the flavors are effectively integrated; add extra pasta water if wanted to enhance consistency.
-
Switch to a platter or portion onto particular person plates.
-
Sprinkle with toasted pine nuts if desired.
-
Buon appetito and SHARE THE PASTA!!
Notes
Recipe for Chef Rosario’s selfmade pesto.
The put up Trofie Pasta with Basil Pesto Genovese appeared first on Share the Pasta.
