Trofie with rocket (or basil) pesto
- 4-6 cupfuls washed rocket or basil leaves you can also substitute half the leaves with spinach
- 1/2 cup grated grana or parmesan cheese
- 1-2 garlic cloves peeled and chopped
- 1/2 cup extra virgin olive oil
- 1/3 cup chopped walnuts or toasted pine nuts
- salt and pepper to taste
- 500 g trofie pasta trenette, fusilli, short maccheroni, gnocchi and spaghetti also go well
- Place the rocket or basil leaves into a food processor with a little oil and pulse a few times.
- Add the garlic and a bit more oil and pulse again.
- Add the nuts and pepper and salt as required and pulse again.
- Remove from the food processor and mix in the cheese
- Add more olive oil to get the consistency you require.
- Put a pan of water on to boil for the pasta. Add salt once the water starts to boil (boiling the water whilst making the sauce will save time later)
- When the water starts to boil again add the pasta and cook al dente according to the instructions on the packet. (fresh pasta takes less time to cook than dried pasta)
- Strain the pasta and return to the pan. Add the pesto.
- Mix the pasta and sauce together well and serve with extra grated cheese if desired.
I also sometimes add a handful of chopped cherry tomatoes. Just cut the tomatoes in half and add them to the blender with the nuts.
Basil or rocket pesto can also be eaten as a dip, on toasted bread, as part of a pizza topping or dolloped on baked potatoes. All delicious ways to serve pesto. You can keep the pesto in the fridge for up to a week if you keep it in a glass container with a lid and cover the surface with a thin layer of olive oil. (to prevent air getting to the leaves) You can also freeze it.
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