smithsocksimon

Trofie, a Ligurian pasta made with just flour and water, is traditionally served with pesto, that heady mixture of basil, parmesan, garlic and pine nuts.

This is a variation, a deconstructed pesto, where crushed garlic is softened in olive oil, before the cooked pasta, torn basil, toasted pine nuts and grated parmesan are added, together with black pepper and some more oil, if the dish is too sticky.