Ingredients
dried trofie
salt
PESTO SAUCE
1 bunch basil leaves
1 garlic clove, peeled and finely chopped
30g pine kernels
salt
About 50ml olive oil
60g Pecorino cheese or Parmesan, freshly grated
Method
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Cook the pasta in plenty of boiling salted water in a large saucepan until al dente, about 8–9 minutes. When ready, drain well, reserving some of the pasta cooking water.
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For the sauce, remove the stalks from the basil, chop the leaves roughly and put in a blender. Add the garlic, pine kernels and a large pinch of salt and blend, adding the olive oil in a stream as you do. When you see the mixture is still slightly coarse (after a few seconds), add the cheese and some more oil, just enough oil to obtain a moist mixture.
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Pour the pesto into a pan and warm gently. Throw in the drained pasta, add about 4 tbsp of the pasta cooking water and mix well. Serve at once, with a little more grated cheese, if you like.
