TROFIETTE PASTA WITH TRADITIONAL GENOISE PESTO FROM LIGURIA
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Roberto Panizza “The King of Pesto” from restaurant “il Genovese” in Genoa.
Ingredients for 4 people:
400g ALTA VALLE SCRIVIA’S ARTISAN TROFIETTE Pasta
60-70g of Basil leaves. Ideally Genovese D.O.P which guarantees the flavour
30g Pine nuts
45-60g grated Parmesan cheese (ideally Parmigiano Reggiano Stravecchio)
20-40g Grated Pecorino Sardo cheese
1-2 garlic cloves (ideally aglio di Vessalico, Imperia)
10g rock sea salt
60-80 ml Extra virgin Olive Oil (ideally ‘Riviera Ligure’ DOP for its sweet, fruity taste that hightens the flavour of the Basil.
1 large potato, peeled, cut in half, then in thick slices
200 g of thin green beans, topped and tailed
For the pesto:
In a pestle and mortar: grind the rock salt, pine nuts, and garlic to form a smooth paste, add the basil a bit at a time, slackening with the oil, until you have a creamy paste, add the cheeses and check the seasoning. Adjust the consistency with the oil and transfer to a wide serving dish.
If using a food processor follow the instructions above, but remove the pesto into the bowl before stirring in the grated cheeses.
Cook the TROFIETTE pasta until ‘al dente’ . Drain, retaining some of the cooking liquid. Slacken the pesto sauce in the serving bowl with the cooking liquid and add the TROFIETTE. Coat with the pesto and serve.
A Production by NGAME and iBANANA, genoese music ”Canson do scrocco”in sottofondo e “ A storia do Pesto” kindly lent by DEVEGA available on Amazon and iTunes.
Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/trofiette/