Trofie Pasta Genovese
This must be one of the easiest pasta recipes to make. It is also a very traditional Italian recipe. For the traditional Trofie Pasta all Genovese a mortar and pestle was used, or something similar. For the modern Trofie Pasta Genovese, we use a blender to make the pesto or store-bought pesto.
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Servings: 2 people
Ingredients
- 4 ounces trofie pasta
- 3 tablespoons basil pesto
- 2 tablespoons pine nuts
- salt and pepper
- basil
Instructions
- Place pine nuts on a baking sheet. Place baking sheet in the oven and warm oven to 350 degrees F. Bake nuts until golden brown. This will take about as much time it will take the oven to reach 350 degrees. Cool nuts and turn off oven.
- Cook the pasta al dente, according to the directions on the packaging.
- Drain the pasta and keep some of the pasta water for later use.
- Return pasta to pan and add pesto. Warm just a little and add cooking water if needed.
- Add salt and pepper if needed.
- Transfer pasta to 2 plates, sprinkle with pine nuts and some basil leaves.
Nutrition
Calories: 154kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Sodium: 210mg | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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