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Trofie al Pesto

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Course Main Course

Cuisine Italian

Equipment

• Large pot
• Colander
• Food processor or mortar and pestle
• Large mixing bowl
• Wooden spoon or spatula

Ingredients

  

• For the Pasta:
• 300 g 10.5 oz Trofie pasta (or any short pasta like fusilli or penne)
• Salt for boiling water
• For the Pesto Sauce:
• 2 cups fresh basil leaves packed
• 1/2 cup extra-virgin olive oil
• 1/4 cup pine nuts or walnuts for a budget-friendly option
• 2-3 cloves garlic to taste
• 1/2 cup grated Parmesan cheese or a dairy-free alternative
• Salt and pepper to taste
• Juice of 1/2 lemon optional for brightness

Instructions

 

• Cook the Pasta:
• Bring a large pot of salted water to a boil.
• Add the Trofie pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Stir occasionally to prevent sticking.
• Prepare the Pesto:
• While the pasta is cooking, combine the basil, pine nuts, garlic, and a pinch of salt in a food processor.
• Pulse until finely chopped.
• With the processor running, gradually add the olive oil until the mixture is smooth.
• Scrape down the sides of the bowl, then add the grated Parmesan cheese and lemon juice (if using). Blend until combined. Adjust seasoning with salt and pepper to taste.
• Combine Pasta and Pesto:
• Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander.
• In a large mixing bowl, combine the drained pasta with the pesto sauce. Toss well to coat, adding reserved pasta water a little at a time if needed to achieve the desired consistency.
• Serve:
• Plate the pasta and sprinkle with extra Parmesan cheese, more pine nuts, or fresh basil leaves for garnish if desired. Serve immediately.
• Variations and Tips
• Vegetarian/Vegan: Use nutritional yeast in place of Parmesan for a dairy-free version of the pesto.
• Nuts: Substitute pine nuts with sunflower seeds or omit them for nut-free options.
• Add-Ins: Consider adding cherry tomatoes, sautéed zucchini, or grilled chicken for added flavor and protein.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of olive oil.

Trofie al Pesto is a traditional Italian dish that beautifully showcases the flavors of fresh basil, garlic, and high-quality olive oil. It’s simple yet delicious, making it perfect for a weeknight dinner or a special occasion. From my own personal experience, this dish is a hit with both friends and family, and I love how easy it is to customize it to fit various tastes and dietary needs. Let me show you how I make this delightful pasta dish.

What to Expect

When preparing Trofie al Pesto, expect a vibrant dish full of fresh flavors. The nutty aroma from the pine nuts and the fragrant basil create a delightful combination that will tantalize your taste buds. This dish is versatile, easy to make, and perfect for customizing based on what you have on hand or your dietary preferences.

By following this guide, you can easily create a delicious plate of Trofie al Pesto that impresses everyone at your table. Enjoy your cooking, and remember.

Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot
  • Colander
  • Food processor or mortar and pestle
  • Large mixing bowl
  • Wooden spoon or spatula
  • Check out the right equipment and Ingredients that you need for making  #trofiealpesto here 

Ingredients

For the Pasta:

• 300g (10.5 oz) Trofie pasta (or any short pasta like fusilli or penne)
• Salt for boiling water

For the Pesto Sauce:

• 2 cups fresh basil leaves (packed)
• 1/2 cup extra-virgin olive oil
• 1/4 cup pine nuts (or walnuts for a budget-friendly option)
• 2-3 cloves garlic (to taste)
• 1/2 cup grated Parmesan cheese (or a dairy-free alternative)
• Salt and pepper to taste
• Juice of 1/2 lemon (optional for brightness)
• Check out the right equipment and Ingredients that you need for making  #trofiealpesto here 

Method

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Add the Trofie pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Stir occasionally to prevent sticking.
2. Prepare the Pesto:
   • While the pasta is cooking, combine the basil, pine nuts, garlic, and a pinch of salt in a food processor.
   • Pulse until finely chopped.
   • With the processor running, gradually add the olive oil until the mixture is smooth.
   • Scrape down the sides of the bowl, then add the grated Parmesan cheese and lemon juice (if using). Blend until combined. Adjust seasoning with salt and pepper to taste.
3. Combine Pasta and Pesto:
   • Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander.
   • In a large mixing bowl, combine the drained pasta with the pesto sauce. Toss well to coat, adding reserved pasta water a little at a time if needed to achieve the desired consistency.
4. Serve:
   • Plate the pasta and sprinkle with extra Parmesan cheese, more pine nuts, or fresh basil leaves for garnish if desired. Serve immediately.

Variations and Tips

• Vegetarian/Vegan: Use nutritional yeast in place of Parmesan for a dairy-free version of the pesto.
• Nuts: Substitute pine nuts with sunflower seeds or omit them for nut-free options.
• Add-Ins: Consider adding cherry tomatoes, sautéed zucchini, or grilled chicken for added flavor and protein.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of olive oil.
• Check out the right equipment and Ingredients that you need for making  #trofiealpesto here 

Nutritional Information (per serving)

• Calories: 450
• Protein: 12g
• Fat: 28g
• Carbohydrates: 45g
• Fiber: 3g
• Sodium: Varies based on salt added during cooking

Troubleshooting Tips

• Pasta Sticking Together: Ensure you stir the pasta occasionally while it cooks. Adding a touch of olive oil to the boiling water can also help.
• Pesto Too Thick: If the pesto is too thick, add a little more olive oil or some reserved pasta water to loosen it up.
• Pesto Discoloration: To prevent your pesto from browning, store it with a thin layer of olive oil on top.