Trofie Pasta with Pesto and Pine Nuts
Ingredients:
12 oz trofie pasta (or any preferred short pasta)
1/4 cup pine nuts (toasted)
Fresh basil leaves (for garnish)
Salt for the pasta water
For the Pesto Sauce:
2 cups fresh basil leaves (packed)
1/4 cup pine nuts (toasted)
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1 garlic clove
Salt and pepper to taste
Juice of half a lemon (optional, for added brightness)
Instructions:
Prepare the Pesto:
In a food processor, combine the fresh basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
With the food processor running, gradually add olive oil until the pesto becomes a smooth paste. If you prefer a thinner consistency, you can add a little more olive oil.
Season with salt, pepper, and a squeeze of lemon juice for extra freshness. Set the pesto aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the trofie pasta and cook according to the package instructions, usually around 8-10 minutes for al dente texture.
Reserve about 1/2 cup of pasta water before draining.
Combine Pasta and Pesto:
Drain the pasta and return it to the pot. Add the pesto sauce and a little reserved pasta water to help coat the pasta evenly. Toss the pasta until all the noodles are well coated with the vibrant green sauce.
Serve:
Plate the pasta and sprinkle with toasted pine nuts for extra crunch.
Garnish with fresh basil leaves on top for a pop of color.
Enjoy!
This bright and flavorful pesto trofie pasta is perfect for a fresh, satisfying meal. Pair it with a light white wine and enjoy!