I know that this looks like a really simple recipe and it is. It’s all about using really good ingredients and taking the time to pound the pesto rather than making it in a machine. I use leaves from a plant so they are super fresh. Lastly, 

I had never heard to Trofie pasta until I had it in Rome a few years ago. Pesto is the perfect accompaniment to stick to the tightly wound morsels of pasta. Trofie comes in a box and is sold in larger supermarkets.

Start by making your pesto. Cut the clove of garlic in half and rub all over the mortar bowl the discard. This will give you just a hint of garlic than overpowering all the other ingredients.

Grind the pine nuts with a pinch of sea salt. Add the basil leaves a few at a time and take your time pounding to a rough paste.

Once all the leaves have been added, work in the cheese and finish with the oil. Put in a clean jam jar, top with a drizzle of oil and set aside until needed. (It can be stored in the fridge for a week)

Bring a large pan of heavily salted water to the boil, it should be salty like the sea. When it’s boiling, drop in the trofie, reduce the heat and let it simmer for 10-12 minutes. Taste to make sure they are cooked. Before draining, take 4 tbsp of the hot cooking water and add to 4 – 6 tbsp of the pesto. Drain the pasta then return to the pan. Stir the pesto mixed with water through the pasta and serve with extra parmesan and good grating of black pepper.