Trofie al pesto.
New Year's Eve dinner unintentionally turned into a party of handmaking pasta, meanwhile, partygoers were getting drunk and high from euphoria; no idea making trofie took this long.
I was motivated to make this pasta after having a taste of it in Italy's Ligurian region of Cinque Terre (totally did not meant to sound pretentious, but I did traveled there okay?) and it looked easy. Add homemade pesto to homemade pasta. Pesto is really easy: fresh basil, pine nuts, garlic, extra-virgin olive oil; blend; mix in Parmesan. Done. As for the trofie, all it is you mix flour with water (no eggs), roll into 1/3" thin rope, cut into 1/4" wide pieces then take them to the palm of your hands, roll it forward until both ends are pointy (don't roll it back and forth, it will break). Boil. Done. Add cooked potatoes and string beans, pour in pesto. Done-done. Sounds easy right? What really happened: undercooked salty pasta with really good pesto.
what it should have looked like.
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