Ligurian Pasta with Basil Pesto

Step 1

Place 2 cups of fresh basil leaves (gently packed, stems removed), 3 peeled garlic cloves, and 0.5 cup of toasted pine nuts into a food processor. Pulse until you have a coarse paste — do not overprocess or the basil will turn dark and bitter. You want texture, not a smooth puree.

Step 2

With the processor running, slowly drizzle in 0.75 cup of extra-virgin olive oil in a thin stream. Stop occasionally to scrape down the sides with a spatula. The mixture should be vibrant green and creamy.

Step 3

Transfer the pesto to a large mixing bowl. Fold in 1 cup of finely grated Parmigiano-Reggiano and 0.25 cup of finely grated Pecorino Romano using a rubber spatula. Season with 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper. Taste and adjust seasoning if needed. Set aside.

Step 4

Mound 2 cups of flour on a clean work surface or wooden board. Using your fingers, create a deep well in the center — it should look like a volcano. This creates a basin for your water.

Step 5

Pour 0.75 cup of warm water and 0.5 teaspoon of sea salt into the well. Using a fork, gently beat the water and salt together, then begin pulling flour from the inner walls of the well into the liquid. Work slowly and carefully — if the wall breaks, use your hands to patch it with a pinch of flour.

Step 6

Once the dough becomes shaggy and difficult to work with a fork, use your hands to bring all the flour together into a rough ball. Dust away excess flour and knead the dough on a clean surface for 8-10 minutes. It should be smooth, elastic, and slightly tacky but not sticky — if it's too wet, dust with a little flour; if it's too dry, wet your hands slightly and continue kneading.

Step 7

Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 20 minutes. This relaxes the gluten and makes the dough easier to shape.

Step 8

After resting, unwrap the dough and place it on a lightly floured surface. Tear off a piece about the size of a cherry, then roll it between your palms and the work surface into a rope about 3 inches long and the thickness of a thin pencil.

Step 9

Place one rope on the work surface and, using your index and middle fingers, roll it toward you with a slight twisting motion — apply gentle pressure so the rope curls into a tight spiral. The finished trofie should look like a small twisted screw, about 2 inches long. Transfer to a lightly floured plate and repeat with the remaining dough. You should have about 60-70 pieces.

Step 10

Fill a large pot with 4 quarts of water and bring it to a boil over high heat. Add 2 tablespoons of kosher salt — the water should taste like the sea. Once boiling, carefully add the trofie in batches to avoid crowding, stirring gently to prevent sticking.

Step 11

Cook for 4-6 minutes, stirring occasionally. The trofie will float to the surface when they're close to done. Taste one at 4 minutes — it should be tender but still have a slight firmness (al dente). Fresh pasta cooks much faster than dried.

Step 12

Reserve 1 cup of pasta cooking water, then drain the trofie gently in a colander without shaking — the water clinging to the pasta helps loosen the pesto. Transfer the warm trofie to the bowl with pesto.

Step 13

Toss the trofie gently with the pesto using a rubber spatula, adding 2-3 tablespoons of reserved pasta water to loosen the sauce. The pesto should coat each piece and be creamy, not stiff. Add more pasta water if needed — a little starch from the pasta water helps the sauce cling.

Step 14

Divide the trofie among four warm bowls. Drizzle 1 tablespoon of extra-virgin olive oil over the pasta, scatter 0.25 cup of fresh basil leaves across the top, and finish with 2 ounces of Parmigiano-Reggiano shavings. Serve immediately while the pasta is still hot.