Trofie Pesto Genovese
Trofie Pesto Genovese
Brie Thompson
4
5 minutes
15 minutes
Pesto Genovese hails from Genoa, and this version swaps in almonds for pine nuts. Fresh basil, toasted almonds, and Parmesan cling to every twist of trofie, with Caramelized Garlic Infused Olive Oil and Rainbow Sea Salt building the flavor. A drizzle of Barrel Aged Dark Thick Sweet Balsamic finishes it with a sweet, tangy note.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- ½ lb Trofie
- 1 Pasta Rock
- ¼ cup Almonds
- 2 cups Basil
- 2 Garlic Cloves
- ½ cup Caramelized Garlic Infused Olive Oil
- ½ tsp Rainbow Sea Salt
- ¼ cup Parmesan
- 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic, to finish
Directions
- Bring 4 quarts of water to a boil over high heat. Season with 1 Pasta Rock according to package directions. Add the trofie and cook according to package directions. Drain, cover, and set aside.
- Toast the almonds in a small fry pan over medium heat until fragrant and lightly golden, 6 to 7 minutes. Remove from the heat.
- Combine the basil, garlic, Caramelized Garlic Infused Olive Oil, toasted almonds, and Rainbow Sea Salt in a food processor, stopping to scrape down the sides of the bowl. Pulse in the Parmesan until combined.
- Toss the pasta with the pesto. Finish with Barrel Aged Dark Thick Sweet Balsamic. Serve immediately.