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Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan.
Fresh Trofie pasta.
Into a pan of boiling water (no salt, no oil).
Cook for ten minutes.
In a blender/grinder, handful of basil leaves, olive oil, blitz and blend. Add more basil leaves and more oil, blitz.
Drain pasta.
Dribble olive oil in.
Toss and coat pasta.
Add basil pesto, handful of pine nuts, handful of grated parmesan.
Mix.
Serve.
Eat.
I do like mozarella, there is something about the texture and though the taste is not extreme, it is still there.
Cooked or raw it is a very versatile cheese.
Personally I like the mozarella pearls you can buy, but I am finding these difficult to get at the moment, sometimes they are in the fridge, most times they are not! When I do find them I add them to salads.
One way in which I do like using mozarella, is sliced with tomatoes and then dressed with some good olive oil, white wine vinegar and freshly ground black pepper, delicious.
If I am cooking with mozarella then I like to either cube it and mix it with the main ingredients or thin slices on top – especially good on pizza.