For a change, I'll be making a very traditional recipe for this edition of Presto Pasta Night hosted by the doyen of Pasta, Ruth from Once Upon a Feast.
The pasta I'll be using is a speciality from Liguria called Trofie
it's a little unusual as it's made without egg - it's just flour (usually a mix of durum wheat and semolina), salt and water and is the perfect choice to those that are new to pasta making. There's no complicated rolling and it's simply shaped in the palms of your hands, the action results in it's interesting shape.
Naturally enough, if making any type of pasta just seems a bit too ambitious then you can find it as a dried pasta.
Since it comes from Liguria it makes perfect sense that it's matched to that other Ligurian speciality, pesto and when you think about quick pasta ideas, then pesto must be the perfect choice.
I like to make Pesto as I need it and in the time it takes for the pasta to cook, the pesto can be made. As I said in an earlier post, make it in small quantities and make it often, that way you experience it at it's most fragrant. You can store it under oil but I find that even after a few hours it's will have lost some of it's initial impact.
You can head back to this post to find out how I make pesto - naturally enough you can use your own favourite pesto.
Trofie al Pesto/Trofie with Pesto
freshly grated Parmigiano-Reggiano
Once the pasta has cooked strain it but set aside a little of the cooking water - place the pasta in a bowl and add a few spoonfuls of Pesto along with a little freshly grated Parmesan. Toss this adding a little cooking water to slacken the pesto if it looks a little too thick and then serve in bowls, sprinkled with a little extra Parmesan.
It's quick and tasty - what more could you ask for?
Tagged with Presto Pasta Night