TROFIE AL PESTO
Enjoy the meditative process of making your own trofie pasta and then savor the results once cooked and tossed with a bright and herby homemade pesto.
Provided by Rachel Lerro
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 33.5 g, Cholesterol 67.9 mg, Fat 25.4 g, Fiber 1.6 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 204.9 mg, Sugar 0.5 g
TROFIE ALLA GENOVESE
Pesto pasta combined with potatoes and french green beans... hands down one of the tastiest vegetarian dishes I've ever had. Homemade trofie takes it to a whole other level, but I didn't feel like getting into all that here. Not quite authentic?-the lemon and vegetable stock are mine.
Provided by Brian Genest
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
- Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
- Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
- Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
- Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 26.3 g, Cholesterol 8.8 mg, Fat 37.5 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 437.2 mg, Sugar 2.2 g
TROFIE AL PESTO
Make and share this Trofie Al Pesto recipe from Food.com.
Provided by Satyne
Categories European
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Begin to cook the pasta in plenty of boiling salted water.
- In a seperate pot heat the oil.
- Once warm, add the garlic, basil, cheese, parsley, salt & pepper and pine nuts and allow to simmer for 8 minutes.
- Lengthen the sauce with some of the pasta water.
- Drain the pasta and then return it to the pot.
- Add the sauce and mix.
- Serve and add more cheese.
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