Trofiette Pasta Genovese
Trofiette pasta are small rolls of twisted dough and pesto enjoy the little ridges and settles in them. The shape of a pasta and the sauce should be a good marriage and compliment each other. Trofiette would not be the ideal candidate for very chunky vegetables, but is perfect for smooth sauces like pesto.
This is one of the easiest Italian pasta recipes to make.
Serves: 2 people (prep time: 5 minutes/ cook time: 20 minutes/ total time: 25 minutes)
4 ounces trofiette pasta
3 tablespoons basil pesto or try our local favorite: Pam's pesto
2 tablespoons pine nuts
salt and pepper
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.
Image & recipe: Marinka from a Gourmet Food Blog