Another wonderful recipe for a quick and tasteful meal. Prepare the pesto in advance and dinner will not take more than a few minutes to make.
Trofie is a type of pasta from Liguria, from where Pesto Genovese originates, and you will find those two go together more often than not in this beautiful part of Italy. Outside Liguria, trofie may not always be easy to find, but you can obviously use other types of pasta.
As the pesto already contains parmesan and pecorino, I do not really think you need to add more cheese when serving but there is no law against it 😉
Ingredients (serves 2):
- 200 grams of dried or 400 grams of fresh trofie
- 4-5 heaped teaspoons of Pesto Genovese (for the recipe see: The Original: Pesto Genovese)
- Optional: grated Parmigiano Reggiano for serving
- Bring a large pot of water to the boil, add sea salt and cook the pasta until al dente according to instruction.
- In a separate bowl, mix some of the pasta water with the pesto to dilute the pesto.
- Strain the pasta (catch some of the pasta water) and mix with the pesto in a large bowl. Add some more pasta water or pesto to obtain a nice creamy, not too liquid consistency.
- Serve immediately. – Enjoy!