Troffie Genovese
Source of Recipe
Pazzaluna Restaurant
List of Ingredients
2 fluid oz Basil Pesto -- see supporting recipe
2 oz heavy cream
1/2 oz white wine
1-1/2 oz green beans -- blanched
1-1/2 oz potato, cooked and peeled -- 1/2" dice
6 oz troffie pasta -- cooked
1/8 t salt -- to taste
1/8 t pepper -- to taste
1 oz parmesan cheese -- grated
2 oz cherry tomatoes -- halved
1 each basil leaf -- garnish
Recipe
Add pesto, cream, white wine, green beans and potatoes and simmer until sauce has reduced by one third. Season with salt and pepper and finish with adding the cooked pasta and grated parmesean cheese. Toss well to incorperate and serve immediately garnished with fresh diced or sweet cherry tomatoes.
Basil Pesto
Ingredients:
1 lb Basil -- picked
1/2 cup pine nuts -- lightly roasted
3/4 cup parmesan cheese -- grated
1 cup garlic -- sliced
1/2 teaspoon salt
2 cups extra virgin olive oil
1/4 cup water
1/2 teaspoon ground black pepper -- to taste
Preparation:
Reserve the oil, blend all other ingredients in a food processor with a blade attachment.
Slowly blend the oil into the mixture by streaming a thin line into the machine while processing.
Wrap, label, date and rotate!
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