Trofie Pasta with Basil Pesto Genovese
Trofie Pasta with Basil Pesto Genovese
Servings 2 Main Courses
Ingredients
- 8 oz Trofie (specialty pasta from Genova)
- Salt (to taste)
- 1/2 cup Basil Pesto Genovese (store bought or homemade; see recipe below)
- 1/2 cup Pasta Water
- 1 tbsp Pine Nuts (for garnish, optional)
Instructions
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Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
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Once the water has reached a rapid boil, add salt. Bring water back to a boil, add pasta, and cook according to package directions.
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When pasta is ready, reserve about ½ cup of pasta water and drain the rest. Return pasta to the pot.
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Remove pot from heat and add pesto sauce along with ¼ cup of pasta water, stirring until the sauce is creamy and all the flavors are well incorporated; add more pasta water if needed to improve consistency.
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Transfer to a platter or portion onto individual plates.
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Sprinkle with toasted pine nuts if desired.
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Buon appetito and SHARE THE PASTA!!
Recipe Notes
Recipe for Chef Rosario's homemade pesto.
