How to make Trofie al pesto

Ingredients

• 50 g fresh basil leaves
• 1 small garlic clove
• 30 g pine nuts
• 50 g Parmigiano Reggiano, grated
• 25 g Pecorino (Fiore Sardo or Romano), grated
• 100 ml extra virgin olive oil
• A pinch of coarse salt
• 400 g trofie or other short pasta

Method

1. Crush the garlic with the salt in a mortar (or use a food processor on short pulses).
2. Add the pine nuts and grind to a paste.
3. Add the basil a handful at a time, grinding with a circular motion so the leaves stay bright green.
4. Stir in both cheeses, then slowly add the olive oil until the pesto is smooth.
5. Cook the pasta in salted water, drain it, and toss with the pesto and a spoonful of the cooking water. Do not heat the pesto.