Place fresh basil, pine nuts, garlic, parmesan cheese in blender or food processor and blend. Slowly add the oil in and continue to blend.
Add the butter a little at a time to the food processor and keep blending until creamy and smooth. Taste and season with salt as required.
Cooking the Trofie pasta: In a large pot bring at least 4 quarts of water to boil. Salt well as this gives flavor to the pasta.
Once the water is at full boil, slowly add about 1/4 -1/2 of the homemade pasta at a time to the water. Depending how large you rolled your pasta it will take between 1-3 minutes to cook your pasta until a firm aldente. Your pasta will float up to the top and you will know that is nearly cooked. Just simply test a pasta to confirm if al dente.
Remove and drain pasta from water and set aside. Repeat with second batch of pasta. (I did it in separate batches as it is easier to manage this way and it does not drop the temperature of your water so much doing small batches at a time.)
In a large frying pan, place a large knob of butter and add your cooked Trofie pasta. Next add about 1/2 to 3/4 of your delicious Ligurian Pesto, 1/2 ladle of your pasta water and delicately stir until well incorporated. Place your delicious Trofie al Pesto in bowls and garnish with a grating of fresh Parmesan Reggiano and a sprig of fresh basil.
Chef's notes: Make sure you a good amount of salt to your water to boil your pasta! If you want to make this recipe gluten-free substitute 00 flour or regular all purpose wheat flour with rice flour. Please note that this pasta will have a slightly different texture and will be whiter in color compared to a wheat base pasta. If you want to make this recipe vegan, exchange your parmesan cheese with a nutritional yeast and enjoy!