Trofie al pesto

Method

Toast the pine nuts gently in a dry pan for 2-3 minutes until fragrant, then set aside. In a mortar and pestle, pound the garlic with a pinch of sea salt to form a paste. Add the basil leaves in batches, crushing gently to release the oils without bruising excessively. Stir in the cooled pine nuts and continue pounding until you reach a coarse, textured consistency. Gradually add the Parmigiano Reggiano and Pecorino Romano, stirring well, then slowly incorporate the olive oil whilst blending until the pesto reaches a spoonable consistency. Cook the trofie in salted boiling water until al dente (around 12-14 minutes), then drain, reserving a cup of pasta water. Toss the hot pasta with the pesto, adding splashes of pasta water to achieve a silky coating, and season with black pepper before serving immediately.