Trofie Pasta with Basil Pesto Genovese

Servings 2 Primary Lessons

8 oz. Trofie (strong point pasta from Genova)
Salt (to style)
1/2 cup Basil Pesto Genovese (retailer purchased or do-it-yourself; see recipe underneath)
1/2 cup Pasta Water
1 tbsp Pine Nuts (for garnish, not obligatory)

Convey a big pot of water (4 to five quarts) to a boil over prime warmth.
As soon as the water has reached a speedy boil, upload salt. Convey water again to a boil, upload pasta, and cook dinner consistent with package deal instructions.
When pasta is able, reserve about ½ cup of pasta water and drain the remaining. Go back pasta to the pot.
Take away pot from warmth and upload pesto sauce in conjunction with ¼ cup of pasta water, stirring till the sauce is creamy and all of the flavors are neatly integrated; upload extra pasta water if had to toughen consistency.
Switch to a platter or portion onto particular person plates.
Sprinkle with toasted pine nuts if desired.
Buon appetito and SHARE THE PASTA!!

Recipe for Chef Rosario’s do-it-yourself pesto.

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