Trofie with Aromatic Herb Pesto

Method

1. 1

   Bring a large pot of water to a boil, then salt it generously.

2. 2

   Toast the pine nuts in a dry pan over low heat for 2–3 minutes until lightly golden; cool completely.

3. 3

   Rinse the basil, parsley, mint, and chives quickly in cold water.

4. 4

   Dry the herbs very well with a clean towel or salad spinner.

5. 5

   Grate the Parmigiano Reggiano and Pecorino Romano finely.

6. 6

   Add the herbs, cooled pine nuts, garlic, lemon zest, cheeses, and fine sea salt to a food processor.

7. 7

   Pulse briefly until the herbs are chopped but not overheated.

8. 8

   Stream in the olive oil while pulsing until the pesto becomes creamy and bright green.

9. 9

   Cook the trofie until al dente according to the package directions.

10. 10

    Reserve 120 ml / 1/2 cup pasta water, then drain the trofie.

11. 11

    Toss the hot trofie with the pesto off the heat, loosening with pasta water a little at a time.

12. 12

    Serve immediately with extra cheese, toasted pine nuts, basil leaves, and a thin drizzle of olive oil.