Trofie with Parsley, Ricotta and Pine Nut Pesto
Wine pairing: Terre Bianche Riviera Ligure di Ponente Pigato, Liguria.
For the pesto
| ½ c | pine nuts |
| ½ clove | garlic, finely grated |
| 2 handfuls | flat leaf parsley leaves with thin tender stems attached, large woody stems discarded |
| zest of half a lemon | |
| ¾ c | extra virgin olive oil |
| ½ t | kosher salt |
| 200 g | fresh ricotta |
| ¾ c | Pecorino Romano, grated |
| ½ c | Grana Padano, grated |
Mortar and pestle method
Place the garlic in a large mortar, crush with the pestle until smooth. Add the parsley, continue to crush until a paste begins to form. Add the pine nuts and ¼ cup of the oil, continue to crush with the pestle until fairly smooth. Add the ricotta, mix until well incorporated. Stir in the remaining oil, lemon zest, salt and both cheeses.
Food processor or blender method
Place the pine nuts, lemon zest, garlic, parsley, salt and oil in the food processor or blender. Blend until finely chopped. Add the ricotta, blend until smooth. Pour the mixture into a bowl and stir in both cheeses.
For the pasta
| 500 g | trofie pasta |
| juice of ½ lemon |
Bring a large pot of salted water to the boil. Add the trofie, cook until al dente. While the pasta is cooking, place the pesto in a large bowl, stir in 2 ounces of the pasta cooking water. Using a slotted spoon or spider, pull the trofie directly from the cooking water into the bowl of pesto and add the lemon juice. Stir thoroughly and vigorously to combine.
Serve immediately topped with grated Parmigiano or Pecorino and a few cracks of black pepper.
Serves 4.