Trofie are short, thin knotted stripes of past, Liguria in north-western Italty.
The region is also famous for its fresh basil, so pesto sauce is Trofie’s perfect parthner. Of course, you can buy decent ready-made pesto but making your own is pretty easy and gives the finished dish extra depth of flavour. Not to mention if you’re doing a vegan pesto best to to do a homemade pesto.
350g Trofie pasta or any short pasta
250g small potatoes, halved
100g fine green beans
4 tablespoons basil pesto sauce
4 tablespoons vegan Parmesan cheese, finely grated
1.Bring a large pan of water to boil, Add the pasta and cook for 5 minutes, until starts to soften.
2.Add the new potatoes and cook 5 minutes more, then add the green beans and cook for a final 3-4 minutes until tender.
3.Drain the pasta, potatoes and beans, saving a ladleful of the cooking water, and return to the pan.
4.Add the pesto sauce and a little of the cooking water. Stir well, then sprinkle with the Parmesan and serve immediately.
Basil pesto Sauce
1 small garlic clove
1 pinch sea salt
25g pine nuts, very lightly toasted
50g fresh basil
25g vegan Parmesan cheese, finely grated
Juice of ½ lemon
75ml extra virgin olive oil
1.Place the garlic in a pestle and mortar with the sea salt, and pound until you’ve crushed the garlic to a paste. Add the pine nuts if using and basil, and continue to pound until you have a coarse paste. (If you prefer, you can do this stage in a food processor.)
2.Transfer the paste to a bowl, and stir in the Parmesan, lemon juice and extra virgin olive oil-along with enough water to make a thick sauce.
Fresh pesto can be made in advance and stored in the fridge in a sealed container with a thin layer of olive oil on the top for up to 5 days.
Howdens joinery co.