Ingredients

Method

To prepare the pasta dough, mix flour and salt in a large bowl. Gradually add water and knead until the dough is smooth and elastic. Let it rest for 30 minutes.

Form small pieces of dough into ropes, then twist each rope to form the characteristic shape of trofie. Let these dry slightly while you make the pesto.

For the pesto, combine basil leaves, garlic, pine nuts, and a pinch of salt in a food processor. Pulse until combined.

While the processor is running, slowly add olive oil until the mixture is smooth and emulsified.

Mix in the grated Parmesan cheese and adjust salt to taste.

Bring a large pot of salted water to a boil. Cook the trofie until they float to the surface and are tender, about 2 to 4 minutes.

Drain the pasta, reserving a little cooking water.

Toss the hot pasta with the pesto, adding a few tablespoons of the reserved pasta water to help distribute the sauce evenly.

Serve immediately, garnished with additional Parmesan if desired.