Rice & pasta
Pasta with Genoese pesto
Trofie with homemade basil and pine nut pesto sauce.
Vegetarian
Ingredients
- 350 g trofie or short pasta
- 1200 g water
- 60 g fresh basil leaves
- 50 g pine nuts
- 1 garlic clove
- 70 g grated parmesan cheese
- 30 g grated pecorino cheese
- 120 g extra virgin olive oil
- Salt to taste
Step-by-step
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- Put the water and salt in the mixing bowl and set 10 min/Varoma/speed 1.
- Add the pasta through the lid hole and set 11 min/100C/reverse/spoon speed.
- Drain the pasta reserving a ladle of the cooking water.
- Without washing the mixing bowl and now cold, put the basil, the pine nuts and the garlic.
- Blend 10 sec/speed 7 until obtaining a coarse paste.
- Add the cheeses and the oil and blend 15 sec/speed 5 until integrated.
- Adjust the salt; if it is too thick add a little of the reserved water.
- Mix the hot pasta with the pesto off the heat to keep the green color.
- Serve right away with more parmesan on top.
Tips
- Do not heat the pesto so it does not oxidize and lose color.
- The cooking water helps emulsify the sauce with the pasta.
- Traditionally the pesto is served with trofie or trenette.
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