Trofie is the regional pasta where pesto originated. Its large surface area and crevices capture the pesto well.
An even simpler sauce can be made by placing 1/4 cup butter and 1 Tbsp of finely chopped fresh sage in a saucepan and heating over medium until butter is browned.
3 cups unbleached all-purpose flour
1 tsp sea salt
1 cup cold water
Mix flour and salt in a large bowl. Make a well in the center and pour in the water. Incorporate the flour into the water and knead for 5 minutes until all air bubbles are removed. Form into a disk, dust with flour, wrap in plastic, and rest for at least 30 minutes.
To prepare the pasta, separate into 4 pieces and roll each into a 1/2 inch log. Cut small slivers and roll between hands to form 1-1 1/2 inch long pieces. Place in a single layer on a floured cookie sheet and allow to dry for 30 minutes.
Cook in boiling water till al dente, approximately 5 minutes. Drain and sauce.
Large handful of basil
3 Tbsp chopped walnuts
1 garlic clove
1/8 tsp salt
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 Tbsp butter
Place all ingredients in food processor and pulse until well combined. Add more oil if desired to create thinner consistency.