Trofie al Pesto Genovese looks simple, but every little move counts. Fragrant basil, pine nuts, cheese and olive oil. Pesto is happy when it's not cooked. Fortunately, the end result is usually sold out faster than someone can say "buon appetito".
Thorough preparation
- Preparation: prepare all the ingredients, grate the cheeses, chop the necessary ingredients, and set aside a large mug for the pasta's starchy cooking water. With Italian pasta, it is important to have everything at hand due to the quick assembly.
- Carefully wash the basil and dry it completely. Finely grate the cheeses.
- Mix the garlic, pine nuts and basil in a mortar or with short machine pulses. Gradually add the olive oil and cheeses.
- Cook the trofie in salted water until al dente. Traditionally, cubed potatoes and green beans can also be cooked alongside it, but this can be omitted.
- Strain the pasta, setting aside plenty of the cooking water, then remove the pot from the heat.
- Toss with the pesto and enough cooking water to coat the pasta silky. Serve fresh.
- Finishing and serving: serve the pasta immediately on a preheated plate. Before serving, check the consistency of the sauce; if it's too thick, loosen it with a little cooking water, if it's too thin, work it together with short, vigorous stirring.
Practical tips and common mistakes
- Always add the pesto to the pasta removed from the heat and loosen it with cooking water; high heat will discolor fresh basil.
- Cook the pasta until al dente, because it softens even more in the sauce.
- Grate the cheese finely and add it in several portions so that it melts smoothly.
- Serve fresh: these sauces thicken quickly as they stand.