Trofie with Pesto by Chef Tom Fosnot

Behind the Recipes

Makes 4 servings

INGREDIENTS:

For the Pesto:

2 cups packed basil leaves
pinch of salt
1 clove garlic
1 tablespoon toasted pine nuts
1 tablespoon pecorino cheese, grated
1 tablespoon parmesan cheese, grated
1/2 cup EVOO

For the Pasta:

2 cups of store bought trofie or orrechiette
2 tablespoon pesto
1 tablespoon butter
1/2 cup grated parmesan

PREPARATION:

1. In a mortar and pestle, tear basil into manageable pieces and place a 1/4 cup of basil in the mortar and add a small pinch of salt. The salt is important because it will help break up the basil. Pound the basil with the pestle gently so that the basil breaks down, but is not pulverized. Slowly add basil in 1/4 cup increments until all is broken up. They should me well ground, but still retain their color.

2. Add garlic clove and pound, might need to add another pinch of salt.

3. Add nuts and pound.

4. Add cheese and mix.

5. Add EVOO and mix.

6. Store in a refrigerated sealed container with a little EVOO covering top to maintain color. Pesto will keep refrigerated for three days.

For the Pasta:

1. In a sauce pot bring some salted water to boil.
2. Add trofie and cook until trofie rise to the top.
3. While hot, finish trofie with pesto and butter and garnish with grated parmesan.

This is a great recipe for the single chef. The ingredients are simple, its something different and the pasta can be frozen and the pesto could also be frozen if you have extra. You could also serve this with a simple green salad for an excellent light dinner or lunch.