Pesto
Pesto, Italian for “pounded”, is traditionally made in a mortar and pestle but, use a mini-chop food processor to save yourself the elbow grease. The most important aspect of this recipe is to add the ingredients in specific order. Experiment with different nuts, herbs, and cheese to change up the flavor. Keeps in the refrigerator for up to two weeks. Just scoop off any oxidized layer.
- Yield
- 2 cups
Directions
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In a food processor, add pine nuts and briefly pulse
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Add olive oil and garlic, then process until garlic is broken down. This helps release the nut and garlic oils.
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Add the basil a bunch at a time, and pulse until just blended. Scrape down sides as needed.
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Take care not to over blend as the basil will discolor.
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Add the grated Parm and give a few quick pulses to blend.
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Add salt at the very end, only to taste. Parmesan cheese brings a lot of salt to the pesto.
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Assemble the Pasta
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Place the sliced potatoes in a large pot of cold salted water. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just fork tender, 7 or 8 minutes. Drain well, drizzle with olive oil, salt and pepper and set aside.
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Add more water and 1 Tablespoon of salt to the same pot, about 2/3 full, and bring to a gentle boil over medium heat. Add the green beans to the water and cook for 2 minutes, then add the trofie pasta. Add the pasta by hand and do not dump the entire baking sheet with the semolina into the water.
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Be sure not to crowd the pot with pasta, so work in batches if you do not have a large stock pot. Fresh pasta cooks within a few minutes. After the trofie turns from a “raw dough yellow” color to a paler white, then it is finished. This will take about 3 to 5 minutes.
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Using a wire mesh strainer, spider, or large slotted spoon, begin removing the beans and pasta. Place them into a large bowl drizzled with a little bit of olive oil to prevent sticking. A little bit of pasta water is OK, as it will eventually help to thin the basil sauce. Continue cooking the pasta in batches until they are all done.
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To the bowl with pasta and green beans, add half the pesto and grated parmesan cheese. Use a spoon to mix until completely coated. If the pesto seems thick, add a tablespoon or two of pasta water to thin it out. Add the potatoes, tomatoes, and a little more pesto and gently toss as not to break up the potatoes. Drizzle with more pasta water to thin out, if necessary.
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Place the trofie on a family-sized platter or into individual pasta bowls. Drizzle with a little olive oil and garnish with crushed pine nuts, shaved Parmesan and basil chiffonade.
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STEP-BY-STEP: HOW TO ROLL TROFIE
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OR
From Shawnie's class “Taste of the Italian Riviera” (also taught in Pasta at Home, Pasta by Hand)
