Trofie with Pistacchio and Peppers

Serve 6

In a pot of boiling salted water cook the Trofie Al Dente. Meanwhile, cut the mortadella into strips and sauté them in a pan with a drizzle of oil until crispy. Cut the Peppers into strips. In a saucepan, dilute the Pistachio Pesto with a ladle of the pasta cooking water. At this point, drain the trofie and add them to the pistachio pesto, add in the peppers and cook for few minutes. Sprinkle with the Parmigiano reggiano cheese. Transfer the pasta to the plates and complete with the crispy mortadella and chopped parsley.