Ieri mentre ero in giardino a studiare e il vento mescolava i profumi del mio orto mi è arrivata una folata di profumo di basilico... così sono rimasta un momento a pensare e mi sono detta... faccio il pesto, non posso non approfittare di questo bel basilico! Non contenta, presa da un impeto di follia ho pensato che con il We also wanted pesto trofie ... go and buy?! Too easy, so here is my home ... trofie I hope not to receive death threats from Liguria that will read this post and see the pictures ... will not be like that found in Liguria of course, but it was not bad at all this pasta with pesto ... are quite satisfied that both trofie of pesto! Ah, if you hurt your wrist, do not you stand trofie nerves ... I have a wrist that is the fool and do this kind of dough right now has not helped!
trofie Ingredients (4 servings): 400g
.
flour 200ml water salt
Ingredients for pesto:
A nice bunch of basil
half cup of olive oil 40g
.
100g of pine nuts. Parmesan salt
trofie Preparation: Put the pious
not work the flour and form a fountain, put a pinch of salt and slowly add the water. Knead until for 
sea a smooth ball. Then with a rolling pin roll out the dough, cut into strips both horizontally and vertically to form the small strips. Take one strip at a time and roll it between your palms to form the hypertrophy. Put trofie ready on a tray dusted with flour. Prepare the pesto:
honestly do not know what was basil, but it was a nice bunch! I went a little to eye with the proportions. Anyway: Clean and wash the basil leaves, put them in a blender with the olive oil, pine nuts, Parmesan and a pinch of salt. Blend all the ingredients. I do not put garlic because both me and my mama do not digest, but is also good c OSI. Adjust you ate with the flavors as you like!
Cooking:
Bake the pasta in salted water. In order not to attack the trofie put a drop of oil in the water. Heat up the pesto. Trofie are ready when they are afloat. Drain and dress with the pesto.
Chia
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