Trofie with mediterranean sauce

Serve 6

In a pot of boiling salted water cook the trofie. Meanwhile, cut the Semi-dry peppers into strips. In a saucepan, heat the Pistachio Pesto diluted with a ladle of pasta cooking water. At this point, drain the trofie and toss them into the pistachio sauce, incorporate the peppers and leave to season on the stove for few minutes. Sprinkle with plenty of grated Parmigiano reggiano cheese. Plate up the pasta and complete with chopped parsley and a drizzle of Fossa di Sogliano cheese sauce.