Trofie al Pesto

Trofie al Pesto -serves 4

Time 30 mins

1 lb bag  Trofie Pasta
2 Tbsp  grated Grana cheese
4 tsp grated Pecorino Romano 
1 Tbsp./12 g pine nuts
20-25 fresh basil leaves
2-4 cloves of fresh garlic
Extra-virgin olive oil
Salt

For the pesto sauce:

Wash and dry the basil leaves. With a mortar and pestle crush some of the leaves, then gradually add more, and keep crushing – they're easier to crush this way instead of all at once.

Add the pine nuts a little at a time, then the slices of garlic and a pinch of cooking salt. Mash the ingredients until smooth.

Add the cheese and mix well.

Drizzle 1½ oz./40 g of oil into it as you crush until uniform and compact. Cook the pasta in plenty of salted water. Dilute the pesto with a bit of the cooking water to make it creamier, then drain the pasta and add the sauce. Garnish with some whole basil leaves and freshly grated cheese.