Trofie al Pesto
Ligurian Pasta with Basil Pesto
Pesto means pounded. In Genoa it is still made in a marble mortar, which crushes the basil instead of chopping it and gives a sauce that is paler, creamier and sweeter than anything from a jar. It is never cooked: the hot pasta warms it.
Italy's official tourism site lists seven ingredients, basil, pine nuts, garlic, Parmigiano, pecorino, salt and olive oil, and the marble mortar and wooden pestle as the proper tools. Genoa has held a world championship in mortar-made pesto every two years since 2007.
The Italian recipe read pounds garlic and pine nuts first, then basil with coarse salt, then the two cheeses, and works in the oil last.
Ingredients
For the pesto
- 50 g basil leaves (about 60 leaves), washed and dried completely
- 1 small garlic clove
- A pinch of coarse sea salt
- 20 g pine nuts
- 70 g Parmigiano Reggiano, finely grated
- 30 g pecorino, finely grated
- 100 ml mild extra virgin olive oil
For the pasta
- 400 g dried trofie, or trenette or linguine
- Salt, for the pasta water
Method
- Pound the base Crush the garlic and pine nuts to a paste in the mortar. Add the basil a handful at a time with the coarse salt and grind with a circular motion against the sides, not a pounding one, until you have a bright green paste.
- Add cheese and oil Work in both cheeses, then add the oil in a thin stream, stirring, until the sauce is creamy. In a food processor, pulse everything except the oil in short bursts, then add the oil; stop as soon as it comes together, as heat from the blades darkens the basil.
- Cook the pasta Boil the trofie in salted water for the time on the packet, until al dente. Keep a mug of the cooking water.
- Dress Put the pesto in a warm bowl and loosen it with 3 to 4 tbsp of the pasta water. Add the drained pasta and toss. Do not heat the pesto. Serve at once.
Dry the basil thoroughly. Water makes the pesto dull and brown.