The question with pesto trofie is always the tomatoes. Some people cook them in a pan first, with garlic and olive oil. We tried both. The better version adds them halved and raw at the end, straight from the counter. They cut the richness, add a little acidity, and change the whole register of the dish.
This is the version we make in summer, when the tomatoes are worth eating and the pesto does not need help.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a rolling boil. Season generously with salt.
Halve the cherry tomatoes. Set aside at room temperature.
Add the trofie and cook for 18 minutes. Reserve 1/2 cup of pasta water, then drain.
Transfer the trofie to a large bowl immediately. Let it rest off the heat for 30 seconds.
Add the Gusta pesto and toss to coat, adding pasta water a splash at a time until the sauce is loose and glossy.
Fold in the cherry tomatoes. Finish with a few basil leaves, a turn of black pepper, and a drizzle of olive oil.
You made Trofie con Pesto e Pomodorini. Time to eat.
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The tomatoes go in cold, straight from the counter. Adding them at room temperature works, but cold tomatoes against hot pasta create the contrast that makes this dish. If the tomatoes were refrigerated, let them sit out for 10 minutes first.
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