Trofie is a brief, skinny, twisted, and spiral-shaped pasta that can be native to Italy’s Liguria area. Chef Marc Vetri of Philadelphia’s Vetri Cucina prepares his trofie with a pistachio pesto and orange zest — featured in season 2 of No Passport Required.
- Pasta Dough
- Durum Flour – 350g (2C)
- Water – 154g (1.25C)
- Olive Oil – 11g (.5T)
- Sicilian Pistachios – 1C
- Olive Oil – 1.5C (roughly)
- Butter – as wanted
- Grated Parmesan Cheese – as wanted
- Orange Zest – 1/eight of an orange
- Black Pepper – To Taste
- To make the dough, combine all of the elements and knead till it kinds a easy ball. Let the dough relaxation for ½ hour wrapped in plastic. Take a pinch of dough and utilizing the center of your hand roll the pinch of dough with your palm so it appears like a really small baguette. Using the angled aspect of your palm apply agency strain to the dough and slide it on the desk making a form very like a corkscrew. Repeat this course of till you have got the specified quantity of pasta.
- To make the pesto add the pistachios to a blender. Turn the blender on excessive and pour within the olive oil till you have got a easy and thick inexperienced paste.
- Bring a pot of salted water to a boil. Add a small quantity of water and butter to a pan and placed on medium excessive warmth. Swirl the pan to create an emulsion of the water and butter. Drop the pasta within the boiling water and prepare dinner till tender. Take the pasta out when it’s cooked and add it to the pan of butter sauce. Add a spoonful of pistachio pesto to the pan and toss the pasta till it appears inexperienced and creamy. Finish the dish within the pan by including a handful of grated parmesan cheese, black pepper and orange zest. Toss this all collectively and serve in warmed bowls.