Sunday, August 26, 2007

Pasta Trofie ..... This is my favorite pasta dish. Each time we visit with our daughter and family, Mary always serves this dish at least once!

Pasta Trofie
This dish is called trofie because that is the name of the pasta used. If the trofie pasta is not available, a pasta that will require about eleven minutes to cook will work also. The trofie pasta look like string-like egg pasta with an occasional flat or twisted spot. Like most pasta recipes, this is a quick dish with minimal preparation. I usually return from Italy with several bags of trofie pasta when I visit.
Fresh green beans, tipped and cut into 1" lengths
Potatoes, peeled and diced 1/2"
Pasta Trofie
Basil Pesto (recipe follows)
Bring a pot of water to a boil and add plenty of salt. Add all at once, the potatoes, beans, and the pasta. Your combined vegetables should equal about half of the finished pasta. When cooked drain pasta and vegetables. Add basil pesto and stir to coat. The amounts vary according to taste and also the size of your group.
Pesto: There are many commercial Pesto on the market. Many I have tried have mint or parsley used as fillers. None are as tasty as the pesto made fresh.
Place in a food processor:
Basil leaves
Pine nuts
Olive oil
Sea Salt (to taste)
Garlic clove, if you wish
Place approximately equal amounts of basil leaves and pine nuts in food processor. I will give a suggested amount of 1/2 cup of each. Add 3 tablespoons high quality olive oil, salt and garlic if you wish. Process until it is the consistency of a thin paste. It will keep for a few days in a jar in the refrigerator. It also is great on sliced tomatoes.
TIP: Never add salt to a pot of cold water. You will see small grey spot in the bottom of your pan which are pits. It will ruin your pans. Always remember to add salt to hot or boiling water.

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