Trofie al pesto genovese

Ingredients

• Fresh Trofie pasta400 g
• Genovese Basil PDO (small leaves)50 g
• Mediterranean pine nuts30 g
• Parmigiano Reggiano PDO aged 30 months50 g
• Pecorino Fiore Sardo PDO20 g
• Vessalico garlic1 clove
• Riviera Ligure Extra virgin olive oil100 ml
• Coarse salt5 g
• Fine salt for pasta water20 g

Allergens

Tree nuts, Gluten, Milk

Method

1. Bring 4 liters of water to a boil with 20g of fine salt.
2. Chill the marble mortar and wooden pestle in the refrigerator to prevent basil oxidation.
3. Crush the garlic (germ removed) with 5g of coarse salt in the mortar until it becomes a cream.
4. Add pine nuts and crush until a coarse paste is formed.
5. Add the basil leaves (cleaned with a cloth, not washed under water) and rotate the pestle against the sides in circular motions without pounding to release essential oils.
6. Gradually incorporate the finely grated Parmigiano Reggiano and Pecorino cheeses.
7. Slowly pour in the extra virgin olive oil while stirring with the pestle to emulsify the pesto.
8. Cook the trofie in boiling water for about 5-7 minutes (or according to fresh pasta timing).
9. Dilute the pesto in a large bowl with two tablespoons of pasta cooking water to make it creamy.
10. Drain the trofie and toss them in the bowl with the pesto off the heat, mixing well before serving.