Trofie Pasta with Basil Pesto Genovese








Trofie Pasta with Basil Pesto Genovese

Servings 2 Predominant Programs


  • 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)


  • 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!!


Recipe for Chef Rosario’s selfmade pesto.  

The put up Trofie Pasta with Basil Pesto Genovese appeared first on Share the Pasta.

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