Trofie Pesto Genovese is a classic Northern Italian dish. Sweet, peppery, and herbaceous basil cling to twisted Trofie pasta for a wonderful bite every time.Traditional pesto is made with pine nuts, however we use almonds in this recipe as it is more common in people’s pantries than pine nuts. Store leftover pesto in an airtight container up to a week or freeze in covered ice cube trays up to 6 months and use when making sauce, roasting vegetables, or marinating meat.
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 reccomend adding 1 Tbsp of salt for every 4 quarts of water.
