Trofiette pasta is perfect in almost any dish but we prefer them with basil pesto made according with Genova recipe. You will have just to add grated cheese. It is a tasty recipe from Italian tradition, recommended for refined taste lovers.
Preparation: bring 2 and 3/4 cups (0,65 Liter) of water and 2 tbsp of Extra Virgin Olive Oil to a boil in a large non-stick skillet or pan. Add the contents of the package, cover and cook until most of the water has absorbed.
Useful tips: serve with extravirgin olive oil and grated Parmesan cheese. Add some fresh parsley, 2 tomatoes and 1/2 diced mozzarella cheese.
Wine suggestion: medium bodied rosé wine.
Ingredients: durum wheat semolina pasta, basil, pine nuts, salt.
200g, 2 servings
