- Yield: 4-6 pesto cups
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Serving: For 4 People
Trofie Swiss Chard Pesto Cups
Tidbits...
Basil, from the Greek word “basilicon” means regal or worthy of royalty. The antique Egyptians used basil as a sacrificial offer to the Gods, while the Romans put it in a water bath to tone and perfume the skin. Fortunately it found its way to the Italian table and is such a versatile fragrant and flavorful addition to soups, pasta and pizza.
Ingredients
- Trofie pasta - 200g
- Swiss Chard - 150g
- Pesto Genovese - 100g
- Eggs - 2
- Basil - 1 cup fresh leaves
- Extra Virgin Olive Oil - 2 T
- Butter - For baking forms
- Blender Pesto Genovese
- Basil - 2 cups fresh leaves
- Extra Virgin Olive Oil - 1/2 cup
- Pine nuts - 2 Tbl.
- Garlic clove - 1 clove minced
- Salt - 1tsp.
- Parmesan cheese - 1/2 cup freshly grated
- Pecorino cheese - 2Tbl. Freshly grated
- Butter - 2 Tbl. Softened
Instructions
- Clean and cook kale in a large pot in lightly salted water for 10 minutes. Remove from water with slotted spoon and drain in colander.
Cook trofie in same water until al dente. Drain. - Set aside 1 cup of cooked pasta, run under cold water to stop the cooking process toss lightly with olive oil.
- Add the remaining pasta and the chopped kale to the blender. Add pesto, 2 or 3 fresh basil leaves, eggs and salt to taste.
- Butter individual baking cups and spoon mixture into them.
- Place in pre-heated 375˚ in water bath. I use a plum cake pan filled with about 2 inches of water. Set baking cups in water and bake for 15 minutes as water comes to a soft boil) Insert a toothpick in center to test for doneness.
- Remove from oven and invert each cup on a plate. Serve with 2-3 tablespoons trofie on top with a dollop of pesto and fresh basil leaves.
Blender Pesto
Put basil leaves olive oil, minced garlic, pine nuts and salt into blender on high.
When well blended and creamy, remove from blender.
Hand stir in cheese and butter.
