Trofie Pesto Genovese

Trofie Pesto Genovese

Directions:

  1. Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.

  2. In a small fry pan over medium heat toast almonds until fragrant, about 6-7 minutes. Remove from heat.

  3. In a food processor, blend together basil, garlic, olive oil, almonds, and salt, stopping to scrape the sides of the bowl. Pulse in parmesan cheese until combined.

  4. Toss pasta with pesto and finish with Sweet Basil Balsamic Vinegar.

Recipe Note:

 If you don't have pasta rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water. 

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.