Trofie with red pesto and mix seeds

chef

Leonardo Pellacani

Other Ingredients

to taste mix seeds

to taste Salt

to taste Parmigiano Reggiano cheese

to taste Shallots

to taste White wine

500 g. Trofie

Serve 6

In a pot of boiling salted water, cook the trofie until al dente. Meanwhile, in a pan heat a little extra virgin olive oil and brown the chopped shallot, deglaze with the white wine and let it evaporate, then add the red pesto and dilute with a little pasta cooking water. Drain the trofie and toss them in the prepared sauce, stirring in some grated Parmigiano reggiano cheese. Complete with the Fossa di Sogliano cheese sauce and a sprinkle of mix seeds.