Pesto with Trofie

Yields 2 servings

Ingredients

  • 4 cups                 Trofie Pasta      

  • 1 gallon               Water 

  • 2 TBL                   Kosher Salt

  • ½ cup                  Pesto, room temp

  • Pinch                   Black Pepper, fresh cracked

  • 12 pieces            Parmesan Cheese, shaved fresh

Method

  1. Bring water to a boil. Add salt and dissolve.  Add pasta to boiling, salted water.

  2. Place pesto in a mixing bowl

  3. When pasta is cooked to al dente (slightly firm to the tooth), drain (do not rinse), reserving about ¼ cup of the pasta cooking water.

  4. Add pasta and pasta water to the mixing bowl and toss to coat. Continue to toss and allow the pesto and pasta water to mix together. The starch in the water will help to form a sauce.

  5. Transfer into serving dishes. Sprinkle with black pepper and shave parmesan on top of the pasta.