Trofie with pistacchio pesto and dorati tomatoes

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.