In a large pot, bring water to a boil. Add a generous pinch of salt to the boiling water.

Add the trofie pasta to the boiling water and cook according to package instructions until al dente.

Before draining the cooked pasta, reserve about a cup of pasta water. You'll likely only need about 1/2 cup for the sauce, but it's never a bad idea to reserve extra just in case.

Set aside the reserved pasta water and proceed with draining the cooked pasta.

In a food processor fitted with the blade attachment, combine basil leaves, pine nuts, garlic, a pinch of salt, grated Parmesan cheese, and Pecorino Romano cheese.

Process until the basil leaves are finely chopped and all ingredients are well combined.

With the motor running, gradually pour in the olive oil in a steady stream until the pesto sauce becomes smooth and creamy.

Transfer the freshly made pesto sauce to a large mixing bowl.

Gradually whisk in the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency.

Add the cooked trofie pasta to the bowl with the pesto sauce and gently toss until evenly coated.

If desired, garnish with additional grated Parmesan cheese and a drizzle of extra virgin olive oil.

Divide the Trofie al Pesto among serving plates or bowls and serve immediately.