EFK Kitchen Ready

EFK Trofie al Pesto

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From the EFK recipe collection

Prep: 15 min
Cook: 15 min
Total: 30 min
Yield: 4 servings

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Ingredients

12 ounces trofie pasta
2 packed cups fresh basil leaves
1/3 cup pine nuts
1 small garlic clove
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup finely grated Pecorino
1/2 cup extra-virgin olive oil, plus more as needed
Kosher salt
2 to 4 tablespoons pasta cooking water

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Directions

Bring a large pot of well-salted water to a boil. For the pesto, pulse the basil, pine nuts, garlic, Parmigiano, and Pecorino just until finely chopped. With the machine running, stream in the olive oil until the pesto is loose and spoonable; avoid overprocessing or heating the basil. Cook the trofie until al dente. Reserve at least 1 cup pasta water, then drain. Put the pasta in a warm bowl off the heat. Toss with the pesto and enough reserved pasta water to create a glossy sauce that clings to every piece. Taste for salt and serve immediately with extra Parmigiano if desired.

Equipment

Large pasta pot; food processor or mortar and pestle; colander or pasta spider; large mixing bowl

Food safety & storage

Wash and dry basil thoroughly. Keep pesto refrigerated if made ahead and do not leave it at room temperature more than 2 hours. Refrigerate leftovers promptly and reheat cooked pasta safely; fresh pesto is best added after reheating rather than repeatedly heated.

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