Trofie Pesto Genovese
1/2 lb Trofie Pasta
2 Cups Basil
2 Garlic Cloves
1/4 cup Almonds
1/2 tsp Peruvian Pink Sea Salt
1/4 Cup Parmesan
1 Tbsp Sweet Basil Balsamic Vinegar
1 Tbsp Parmesan Asiago Dipper
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
In a small fry pan over medium heat toast almonds until fragrant, about 6-7 minutes. Remove from heat.
In a food processor, blend together basil, garlic, olive oil, almonds, and salt, stopping to scrape the sides of the bowl. Pulse in parmesan cheese until combined.
Toss pasta with pesto and finish with a drizzle Sweet Basil Balsamic Vinegar and a sprinkle of parmesan dipper.