Secrets of the Best Chefs

½ cup grated Parmesan cheese

FOR THE PASTA

1 pound trofie (or orecchiette)

Fresh ricotta cheese (ideally sheep’s-milk)

Cilantro leaves, for garnish

Bring a large pot of water to a boil.

In a blender or a food processor, combine the pine nuts and the

garlic. Add the basil and cilantro and a big pinch of salt and blend

until it forms a paste. With the motor running, slowly pour in the

olive oil until the pesto comes together to your liking (you may

not need all the olive oil or you may need more). Add the lemon

juice and the Parmesan and adjust for seasoning.

Salt the boiling water well (it should taste like seawater) and

add the pasta, cooking it according to package directions (don’t

undercook; this dish doesn’t finish in a hot sauce). When ready,

remove the pasta to a bowl, add half the pesto, and stir to coat

well. Taste and add more pesto based on your preference.

To serve, spoon the pasta into serving bowls and top each with

a big spoonful of ricotta and a few cilantro leaves to garnish.

* If you use the garlic scapes, skip the basil and garlic cloves. Add

two cups garlic scapes, chopped slightly on a cutting board first

to get them started, after the pine nuts, and follow the rest of

the recipe.