480 g. Trofie Pasta
100 g. Parmiggiano Reggiano, Grated
q.s. Salt
q.s. Pistacchio, chopped
Serve 6
Cook the trofie in a pot of boiling salted water. Dilute the Pistachio Pesto with some pasta cooking water or a drop of broth; add the Dorati tomatoes and mix the sauce over the heat. When the trofie are cooked al dente, drain and add them to the sauce. Add a little Parmigiano Reggiano cheese. Garnish the dish with the chopped pistachio, Dorati tomatoes and fresh basil. Serve immediately.
Il nostro Chef Leonardo Pellacani ci spiega come preparare questo delizioso piatto.
Per preparlo sono stati usati questi ingredienti MENU':