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Fresh Pesto with Trofie Pasta

Trofie pasta is traditionally served with pesto because the twisted shape of the noodle holds the sauce so well.
Course pasta
Cuisine Italian
Keyword basil, lemon, parmesan, pesto, pine nuts, sauce, trofie
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 1134kcal

Ingredients

  • 6 ounces fresh basil leaves
  • 1 cup grated Parmesan cheese
  • ½ cup toasted pine nuts
  • 3 cloves garlic sliced
  • ½ medium lemon juiced
  • 1 cup extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 pound trofie pasta (or other favorite pasta shape)

Instructions

  • Pick the basil leaves off the stems then rinse and pat the basil dry.
  • Place the basil, Parmesan cheese, pine nuts, garlic and lemon juice in a blender or food processor fitted with a blade attachment and blend.
  • Stop the blender or food processor and stir occasionally, scraping down the sides, to make sure all ingredients are combined. Add olive oil and pulse once more. The mixture should still be slightly chunky.
  • Season to taste with salt and pepper.
  • Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
  • Drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot. Ladle in the desired amount of pesto to coat the pasta, adding pasta water as needed to loosen the sauce. Stir and serve.

Video

Nutrition

Calories: 1134kcal | Carbohydrates: 93g | Protein: 26g | Fat: 75g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 44g | Cholesterol: 22mg | Sodium: 448mg | Potassium: 553mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2467IU | Vitamin C: 16mg | Calcium: 331mg | Iron: 4mg