Trofie al Pesto

Trofie al Pesto

Recipe by Rachel Lerro from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6

6 servings

  • 2 cups all-purpose flour
  • ¼ cup water, or more to taste
  • 2 large eggs
  • 1 splash olive oil
  • 2 pinches salt
  • 2 cloves garlic, roughly chopped
  • 2 ½ tablespoons pine nuts
  • 2 ½ cups lightly packed fresh basil
  • ½ cup extra-virgin olive oil
  • ½ cup grated Parmesan cheese
  • 1 pinch salt

Instructions

  • Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.
  • Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
  • Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.
  • Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.
  • Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Toss cooked trofie with pesto and serve immediately.

Nutritional Facts

Per 6 servings

  • Calories: 405
  • Carbohydrate: 34g
  • Fat: 25g
  • Fiber: 2g
  • Protein: 10g
  • Sugar: 1g

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