Trofie al Pesto
Ligurian twists in basil pesto pounded with pine nuts, garlic and pecorino.
Prep
8 min
Cook
7 min
Total
15 min
Serves
3
Per serving
743 kcal
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Instructions
Step 1: Pound the fresh basil, pine nuts, garlic and a pinch of the salt to a rough paste.
Step 2: Work in the grated parmesan and pecorino romano, then the olive oil, to make a loose pesto.
Step 3: Boil the trofie pasta in the remaining salted water until al dente.
Step 4: Loosen the pesto with a spoon of pasta water and toss the drained pasta through it off the heat.
Ingredients
Quantities update automatically for 3 servings.
- 300 gTrofie pasta
- 60 gFresh basil — leaves only
- 30 gPine nuts
- 1 cloveGarlic
- 40 gParmesan — grated
- 20 gPecorino romano — grated
- 80 mlOlive oil
- 1 tspSalt
- 2 litreWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 743 kcal
- Protein
- 21 g
- Carbohydrates
- 74.6 g
- Fat
- 40.3 g
- Saturated fat
- 7.9 g
- Fibre
- 3.7 g
- Sugar
- 3.3 g
- Sodium
- 973 mg
These figures are estimates for general information only and are not medical or dietary advice.