Best True Ligurian Pesto With Spaghetti Recipes
TROFIE PASTA WITH LIGURIAN PESTO
Flour, water, salt and little gestures handed down from generation to generation. A mortar, some garlic, oil, basil, parmesan cheese, pecorino cheese, pine nuts... and we're off to Liguria and a magnificent plate of trofie pasta with simple pesto.
Provided by Redazione Web
Categories pasta
Time 1m
Yield 4
Number Of Ingredients 10
Steps:
- For the trofie pasta: Mix the 2 flours and knead them with around 1/2 cup water and a pinch of salt. Let the dough rest for 30 minutes, covered with a cloth or bowl. Remove a few little pieces at a time from the dough (about the size of chickpeas). Roll them up in your hands, holding the top of each piece and twirling them. Then flatten them with your hands, pressing each piece slightly with a diagonal movement.
- For the pesto: Crush the garlic clove in a mortar with a few grains of coarse salt. Add the pine nuts and basil, crushing them gently with a pestle. Incorporate the grated parmesan and pecorino cheese. Finally, mix in the oil. If you prefer using a blender, start by creating an emulsion with the pine nuts, chopped garlic and a little oil. Then add the basil and the rest of the oil. Finish by mixing in the cheeses with a spoon.
- Cook the trofie in boiling salted water for 4-5 minutes. Drain when cooked al dente and season with the pesto, diluting it with 1-2 Tbsp. of pasta cooking water.
TRUE LIGURIAN PESTO WITH SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil, season it liberally with sea salt. Fill a large bowl with ice water.
- Add the basil to the boiling water for 30 seconds or so and transfer to the ice bath. Drain and dry the basil in a salad spinner or on clean kitchen towels.
- Place the EVOO in the food processor and add the basil, Parmigiano-Reggiano, Pecorino-Romano, pine nuts, lemon juice, garlic and some salt and pepper. Pulse process into a fine sauce. Store in an airtight container. Freeze or refrigerate to store for a make-ahead meal. Bring to room temperature to prepare.
- To serve, bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Reserve a cup of the salty cooking water just before draining the pasta.
- Place the pesto in serving bowl. Add the starchy water and stir to combine, then add the pasta and toss 1 to 2 minutes to coat evenly. Adjust the seasoning and serve.
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