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Trofiette with Genoese pesto and toasted pine nuts
ingredients
servings
5
Trofie, pasta
500 grams
Pesto
180 grams
Dried pine nuts
40 grams
Extra virgin olive oil
20 mL
Natural sea salt
50 grams
Black pepper
to taste
first courses from Italy - Liguria
Trofiette with Genoese pesto and toasted pine nuts
Trofiette with Genoese pesto and toasted pine nuts
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Cooking as a chef has never been so easy! Relive the true Ligurian flavors with the scent of the fields of basil. The Box contains all the ingredients in the right doses to cook a Ligurian recipe, signed by chef Francesca Marsetti. My Cooking Box, Chef by passion!
preparation
step 1
In a large saucepan bring to the boil 2 liters of water, if you use less water, adjust the salt proportionally.
step 2
Meanwhile, heat an empty pan over medium heat.
step 3
When the pan is hot add the pine nuts and toast them for four minutes.
step 4
It is necessary to take care to mix them so that they do not burn and that they maintain all the contact with the surface, without overlapping, so as to obtain a uniform toasting.
step 5
Once they have reached an amber color, remove from the heat and set aside.
step 6
When the water for the pasta boils, add the coarse salt and the trofie, taking care to keep the water boiling to a minimum and to mix the dough gently, so as to avoid breaking it.
step 7
To obtain a perfect al dente cooking, cook the trofie for 17 minutes (continue cooking for a few minutes if you want a softer consistency).
step 8
Separately, place the pesto in a large container, such as soup tureen and, when there is one minute left until the pasta is cooked, add a little cooking water (80 gr, equal to the capacity of the pesto).
step 9
Drain the pasta and place it directly in the tureen containing the pesto.
step 10
Add the oil to your liking (the chef recommends half the dose) and the pine nuts, stirring gently.
step 11
Leave the trofie to rest in the covered container for at least two minutes before serving.
step 12
Arrange the pasta on the plates and sprinkle with the black pepper.
