Wednesday, 30 December 2015

Trofie al Pesto

Whilst Frank the bad-tempered weather system is raging outside,
nothing beats having a comforting plateful of pasta with homemade pesto
for the family to enjoy

Trofie is a short, thin, twisted pasta from Liguria
Trofie is shaped by rolling a small piece of dough on a flat surface
to form a short, round length of pasta with tapered ends,
then twisting it to form the final shape.
As usual, cook the pasta in boiling salted water according to packet instructions.
Please note that Trofie takes a little longer to cook than most other types of short pasta.

Parsley Pesto

a handful flatleaf parsley leaves (no stalks) 
1 garlic cloves, crushed
1/2 cup freshly grated Parmesan
1/4 cup pine nuts
extra virgin olive oil

To make the pesto, blitz the parsley, garlic, pine nuts and Parmesan in a food processor 
to make a paste,
then add enough oil to loosen to a swampy consistency.
Add a little salt and set aside.

Drain the pasta and return to the pan. 
Add the pesto and toss. 
Scatter with shave Parmesan and toasted pine nuts and serve immediately.

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