Ligurian-Style Pesto

1. 1

   In a food processor, combine basil, garlic, olive oil, parmesan cheese, walnuts, and juice of half a lemon. Pulse until smooth. Taste and season with salt and pepper. Adjust according to preference. If too sour, add more olive oil and parmesan; if not acidic enough, add more lemon juice. Set aside.

2. 2

   Cook trofie according to package directions. Strain, reserving some of the cooking liquid. Pour pasta onto serving platter. Top with pea pods and potatoes. Add half the pesto on top. Toss ingredients together (I find tongs work well for this) and then taste. Add cooking liquid if too dry or more pesto if not flavorful enough. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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