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Trofie al pesto di Rucola e Pinoli Stroppa Bio
  • Boil some salted water in a pan and poach trofie.
  • Mince 50 g of pine nuts, 50 g of basil leaves, 1 clove of garlic, 70g of Parmigiano Reggiano and 30g of Pecorino and add a pinch of coarse salt and drizzle 100 ml of extra virgin olive oil.
  • Strain trofie and season them with the pesto you have prepared.

As an alternative:

  • Mince 50 g of pine nuts, 50g of rocket, 1 clove of garlic, 70 g of Parmigiano Reggiano and 30 g of Pecorino and add a pinch of coarse salt and drizzle 100 ml of extra virgin olive oil.

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