Trofie al Pesto

Short, twisted trofie were made to catch pesto in every groove — a Ligurian pairing so exact it feels less like a recipe and more like a law of physics. Basil, pine nuts, garlic, and good olive oil, pounded rather than blended if you want to do it properly.

1. Pound the basil, pine nuts, and garlic in a mortar (or pulse briefly in a food processor) until a coarse paste forms.
2. Slowly work in the olive oil until the pesto is smooth but still has texture.
3. Stir in the grated cheeses and a pinch of salt.
4. Cook the trofie in salted boiling water until al dente.
5. Toss the drained pasta with the pesto, loosening with a spoonful of pasta water if needed.