Trofie with Basil Pesto

For 4 Portions

  • 500g Trofie I Love Italia
  • 1 Jar (190g) of Basil Pesto I Love Italia
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • Parmesan Cheese

Bring 6 quarts of water to a boil, and add enough salt to make it a bit less salty than the sea (about 2-3 tablespoons). Meanwhile, place the pesto in a sauté pan or a shallow mixing dish, and set aside. Cook the pasta in the boiling water until almost al dente, and drain, reserving 1 cup of the pasta’s cooking water.

Add the pasta to the pesto in the sauté pan or shallow mixing dish but do not place over heat! Toss to combine, and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the pesto.

When the pasta is completely coated with the pesto, place into a warmed serving dish, and serve.

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