TROFIE SENATORE CAPPELLI WITH PESTO

A type of pasta typical of Ligurian cuisine, elongated and thin in shape, they are believed to originate from Sori, in the province of Genoa.

The shape of the pasta is given by its peculiar curled character in the shape of a carpenter's shavings, called "risso da banché".

Trofie were once prepared directly at home and used for family consumption.

Even though I'm Nordic, I love pasta rather than risotto, and I also prefer pasta made with water and flour rather than egg pasta.

The exception here in the north is trofie, and today, since I have a little time, I decided to prepare them with finely chopped, light green Genoese pesto.

• Basil leaves 25 g
• Extra virgin olive oil 50 ml
• 35g Parmigiano Reggiano DOP to grate
• 15 g grated pecorino cheese
• Pine nuts 8 g
• Garlic ½ clove
• Coarse salt 1 pinch
• 80g of Senatore Cappelli flour trofie

If you have a mortar and pestle, you'll have to do it by hand; to speed things up, I use a blender. First, wash the basil leaves and dry them thoroughly.

Place the basil in a blender with a drop of cold water, then add the cheeses and pine nuts and begin blending. Once you've obtained a smooth cream, add the oil.

Meanwhile, cook the pasta in salted water and set some aside.

Place the pesto in a bowl and add the pasta cooking water that we previously reserved.

Drain the trofie and pour them into the bowl. Toss well and serve with a fresh basil leaf and a drizzle of extra virgin olive oil.