Special Diet

  • 400 g (13 oz) dried trofie
  • 75 g (3 oz) basil leaves
  • 50 g (2 oz) pine nuts
  • 2 garlic cloves
  • 50 g (2 oz) Parmesan cheese, freshly grated, plus extra to serve
  • 100 ml (3½ fl oz) olive oil
  • salt and black pepper
  • basil leaves, to garnish

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, put the basil, pine nuts and garlic in a food processor and process until well blended. Transfer to a bowl and stir in the Parmesan and oil. Season with salt and pepper.

Drain the pasta, reserving a ladleful of the cooking water, and return to the pan. Stir in the pesto, adding enough of the reserved pasta cooking water to loosen the mixture. Serve immediately with a scattering of grated Parmesan and garnished with basil leaves.

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